Reviewed: Oct. 27, 2002

I found this stir fry easy to make as tasted great. Give it a try.

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HILLR

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Reviewed: Oct. 13, 2002

My husband swears that this dish is the best chinese food he's ever eaten! Thanks for helping me look good!! :-)

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AmiDenise

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Reviewed: Oct. 1, 2002

I loved this recipe. Who knew healthy food could taste so good. I left out the celery and didn't add nuts because my husband does not like them in stir fry and I added about a tablespoon and a half to make it a little sweeter. I also added a little garlic and salt and pepper to taste which is not mentioned in the recipe. This will be how I make stir fry from now on. Oh, and I also used olive oil and it turned out just great. I might try sunflower seed oil next time. Thanks for a great recipe.

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SINGINGPRAISES25

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Reviewed: Aug. 16, 2002

this is a very simple and quick dish. i used a bag of frozen "stir fry" veggies, added in red pepper flakes for a kick, and had peanuts in the pantry so i used them instead of cashews. i'd suggest adding in the sauce before the chicken is entirely cooked, to avoid bland chicken. this recipe is very versatile -- you can add any veggies, meats, nuts you want. the sauce was good -- the whole dish reminded me of something you'd get in a restaurant.

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Michelle H.

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Aug. 10, 2002

The flavor on this was outstanding. The orange was just right and the sesame oil was a very good "secret" ingredient. I agree though with the other reviews on the sweetness or hotness - it needed a little more of one or the other. I added a little more sweetness in the form of mirin and that worked great. I might try hot pepper sauce the next time for hotness! Also per other reviews I doubled the sauce and added extra veggies. I'm glad I did because I don't think there would've been enough for our family of 6. I added zucchini, pea pods, bean sprouts, garlic and even spinach. The only thing I would suggest is to cook the chicken first for two reasons, one is for sanitary reasons. I didn't like that I was putting raw chicken on my veggies. The other reason was that the veggies got too soggy after being in there so long. I prefer them a little crunchier and so does my husband. All in all a great dish.

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Aug. 7, 2002

My wife is pregnant and has a bit of a hard time with many meals but we found this to be very easy to prepare and quite tasty. We did agree though that the sauce needs a little more kick. Adding something to sweeten it or give it some heat would give the initial orange flavor a more lasting and pleasing effect.

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ARFLYNN23

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Reviewed: Jul. 23, 2002

It was just okay. I thought the flavors conflicted with each other.

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SHUTTERSHY

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Reviewed: Jun. 21, 2002

I really liked thi sand it really surprised me too! The sauce tasted horrible right after mixing it all together an di was hoping it would taste better once warm and thicked and it did! A lot better. I don't eat meat so I used a fantastic substitute called Veat which has the same exact texture and flavor as chicken w/out the death of an creature! Anyhow,it coated very well and it was just tangy and sweet enough and it looked like a restaurant dish! I will make again!

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veggigoddess

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Reviewed: May 17, 2002

This was a great variation on the usual stir-fry. The orange juice and cashews gave the dish an extra-sweet kick! Next time, I'll add more vegetables, but we were totally satisfied!

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Jill

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Reviewed: May 9, 2002

A nice, easy tangy dish. Served over basmati, it was delicious. Living in Tokyo, I have to make do with what ingredients I can find here. I made a lot of changes to this recipe and it still turned out fine. Instead of celery, I used 1/2 cup mushrooms, 2 carrots, 2 small eggplants and 1/2 cup snowpeas. I used 2 TABLEspoons of olive oil instead of peanut oil. I doubled the sauce amount since I love sauce. I used regular soya sauce, not light. A bit of spice would be a nice addition, though the sauce is kid-friendly without the extra zip. We didn't have cashew nuts or green onions on hand so we used sesame seeds on top to add some nutrition. Nice and easy.

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TOKYO KAREN

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Reviewed: May 6, 2002

This was very yummy. I, too, changed things a little bit. I halved the amount of chicken and added broccoli and more carrots. I served this over bulgar wheat. This is another allrecipes keeper. I think I will try adding a dash of tabasco or red pepper flakes to the leftovers. With or without the extra spice, this was terrfic.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: May 2, 2002

I made this recipe tonight...I did it a bit different...I used carrots and broccoli, garlic and just a touch of crushed red pepper flakes. I also doubled the sauce as I had ALOT of chicken. My husband really liked it. I thought it was pretty good and I would make it again ! It might be really good with beef too, or even pork...worth a try. Anyway, thanks for the recipe !!!

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YAHMMY

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Reviewed: Apr. 19, 2002

This was an amazing recipe. I'm a college student and I made it for my friends. It's quick, easy, and everyone loved it! I added extra veggies and a neat idea is to add small orange slices when the stir-fry is finished cooking. (Don't try tangerines, they're too bitter.)

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THISSLE

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Reviewed: Apr. 2, 2002

This was excellent. My family loved it.

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BTTNS1029

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Reviewed: Mar. 21, 2002

Absolutely delicious! I used fried tofu instead of chicken, and added some broccoli in addition to the carrots and celery......the Agedashi-esque Tofu recipe from Allrecipes worked amazingly well with this.

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Kira

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Reviewed: Mar. 19, 2002

I had this dish tonight for dinner and was thrilled with how it turned out. Per someone's recommendation, I added in 1/2 of both a red and green pepper as well as some sliced mushrooms. I also added two tablespoons of a store brand Orange Citrus Marinade to give it some extra zip. The result is one happy customer... thanks for sharing!

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MORGGIEB

Cooking Level: Intermediate

Home Town: Johnson, Vermont, USA

Living In: Underhill, Vermont, USA

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Reviewed: Mar. 16, 2002

I thought this recipe was really tasty. I did alter it slightly...I used 2 TBLS instead of 2 tsp of oil. Using the first TBLS of oil, I cooked the celery and carrots and added 1 head of chopped broccoli, 1/2 red and 1/2 green bell pepper chopped, 1/2 cup frozen snow pea pods and 1/4 cup sliced fresh mushrooms. After stir frying them, I added the chicken (and added an extra 1/2 lb more than what the recipe calls for). In addition, I doubled the "sauce." The result was delicious. Although kids who are picky with their veggies may not enjoy it as much, this recipe is one that you can cater to what you enjoy. My five year old loves it and got a kick out of eating the cashew topping. I was hoping that the sauce would be sweeter in taste and next time I might add a tsp of orange zest or something but overall, it was really good and sooo easy to make. I will be making this more often. What a tasty way to eat your veggies!!

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DREGINEK

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Reviewed: Feb. 19, 2002

We really enjoyed this recipe. It is defintely a keeper. I substututed turkey for chicken and it was equally enjoyable. Just make sure you cut up the turkey pieces quite small as the turkey is not quite as moist as chicken breasts.

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YVONNEG

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Reviewed: Feb. 19, 2002

My husband is diabetic and it's hard work trying to find suitable tasty recipes. When we first tasted it I asked him what he thought and re replied "I'm not sure yet". I tasted it and thought it was great. He said he thought so too but didn't want to influence my opinion. We'll certainly have this regularly and make it when entertaining guests, as it is so quick to make.

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RYSKA.WATKINS

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Reviewed: Jan. 21, 2002

I liked this recipe and my family liked it also. Just be sure not to put too much ginger or it can ruin the taste. Atleast, it did for me.

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NINA42277

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Chicken Honey Nut Stir Fry

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