Reviewed: Mar. 29, 2008

This is a good recipe. It's not bland, but not as intensely flavorful as I had guessed. Obviously, one needs to have an appreciation for the ginger flavor if he is to enjoy this recipe. Ginger is prominent. I chose to add a little salt at the end, which bumped the flavor up a bit. The cashews and green onions taste exceptional. I had one helping without them; I just forgot. When I added them in the flavor went from 3 star to 4 star. Why don't I have stirfry more often? It's easy and very good.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 28, 2008

Never before, and I do mean never, have I felt compelled to write an Internet review of anything, let alone a shared recipe. However, I prepared this dish for the first time, strictly according to specifications, and I have to tell the world: it is fantastic. The sauce is savory without being too sweet or too sticky and the cashews and green onions tossed in at the end add lovely crunch and flavour too. While it lends itself to endless possibilities, substitutions, and embellishments (as other cooks have suggested) this one is awesome straight out of the gate; it certainly received praise in my home.

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Scullery Mistress

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 12, 2007

Wow, you can really taste the OJ. We were not expecting that at all. It was very good, but next time I would add less OJ.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Oct. 10, 2007

I liked it, but kids didn't

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LILROSEGLOW

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Reviewed: Sep. 29, 2007

This is a good recipe although it needs a few alterations to fit our taste: A little more honey and less orange juice, less mushrooms and the addition of water chestnuts. I also added some broccoli.

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the cookie babe

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 8, 2007

This was good, but a little blander than I expected it to be. I added a little more ginger and some sliced cherry tomatoes at the end for a little more color.

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KayK

Cooking Level: Intermediate

Home Town: Barrington, Illinois, USA

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Reviewed: Aug. 8, 2007

My husband and I both love this recipe. It's probably one of the best stirfry recipes I've ever tried. Works like a charm every time and is great with different variations, like broccoli or peas.

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kbylenga

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Aug. 2, 2007

My whole family loved this! The only thing I did different was I marinated the meat in orange juice for a little while before cooking. I also added broccoli.

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TXBREEZE01

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Reviewed: May 22, 2007

Made this for my husband and friends. My first attempt at a stir-fry, and they couldn't get enough! No leftovers to speak of. Made exactly as listed and served on top of jasmine rice.

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GRKaters

Cooking Level: Expert

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Reviewed: May 13, 2007

It was good, but lacking some flavor. I used almond slivers instead of cashews, added a little brown sugar, a vidalia onion, and half a cup of sweet orange marmalade. I drizzled extra honey on top of my plate for more flavor, and put it on a bed of brown rice. I will probably make this again.

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MollieKY

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Reviewed: May 5, 2007

This was great. Smells much more overpowering than it tastes. I was worried it would be so strong tasting it would be awful, but its just perfect.

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Angela Watts

Cooking Level: Expert

Home Town: Sharon, Pennsylvania, USA

Living In: Eliot, Maine, USA

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Reviewed: Aug. 29, 2006

This was a good start, but I don't think it called for enough veggies. So I added broccoli, green bell pepper, snow peas, a red onion, 1 extra carrot and some baby corn. I also added two garlic cloves and a little bit of toasted sesame oil. I left out the celery. Since I added so many veggies, I increased the OJ to 1 cup and added a bit of extra honey and soy sauce. I started cooking the chicken first because I prefer my veggies still kind of crispy. The chicken was perfectly tender and the veggies were great too. The sauce was good, not too orangey. Served over brown rice.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: May 13, 2006

Loved this.

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Shannon A

Cooking Level: Expert

Home Town: Chillicothe, Illinois, USA

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Reviewed: Mar. 15, 2006

Wonderful! We love this recipe with egg drop soup on the side!

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Ruby's Mommy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Søborg, Hovedstaden, Denmark

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Reviewed: Mar. 9, 2006

This was SO GOOD!! Absolutely the best stir fry recipe I have tried yet. The only changes I made were the addition of peas (next time will probably add broccoli, snow peas, etc.) and i didn't have cashews so i toasted some almond slivers and sesame seeds and i think they were a fine substitution. i added a litle more ginger than called for. I thought the blend of flavors in the sauce was just outstanding and everyone said it smelled and tasted fabulously. very good recipe, only change i would make would be the addition of more vegetables.

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Aly

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

Living In: Gainesville, Florida, USA

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Reviewed: Sep. 4, 2005

I tripled the ginger and doubled the soy yet it's still missing something...

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BUTTERFLY2DAWN

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Reviewed: Aug. 13, 2005

This recipe was decent, but it was nothing spectacular. After a small serving I decided I didn't want anymore. I wil not make again. Thanks though!

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KJONES830

Cooking Level: Beginning

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Reviewed: Aug. 7, 2005

This was fantastic! I made a few alterations - Here's what I did: Instead of OJ : OJ/Pineapple juice blend - not as bitter and definitely did not overpower the ginger. Instead of Honey: I used Maple Syrup. Instead of Cashews: I used honey roasted peanuts. I topped each dish with the peanuts I doubled the amount of ginger. I added Pepper to taste for some extra zing. For the veggies I used: Grn Peppers, Carrots, Yellow Onions.

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JBSEIDEL

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Reviewed: Aug. 2, 2005

If I could give this more stars I would - it was wonderful. Minor changes: I added some snow peas, broccoli, red & yellow peppers, and a small can of drained pineapple tidbits - then served over sushi rice.

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CHELSEASKINGIRL

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 11, 2005

there wasn't really anything bad about this recipe, it just lacked some kind of flavor. it seemed fairly bland. if you can use this as a basic recipe and add some flavor to it, it would be better.

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