Reviewed: Jan. 10, 2012

Very good dish. I did add garlic salt to the chicken and the sauce definitely needs to be at least doubled or more.. not enough to cover anything. Will definitely make again!

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Reviewer:

ftprincess

Reviewed: Sep. 21, 2011

I made a few minor changes: Cut the breast into chunks then dredged in seasoning and sauteed. Deleted the cornstarch completely, didn't have cilantro so didn't use it either. I also added a little chicken stock with the reserved juice. Very tasty

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Reviewer:

COPWIFE614

Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

Reviewed: Feb. 17, 2011

I like how easy this recipe is, but I tweaked it a little. I added spinach and used cayenne pepper instead of the crushed red pepper flakes. It still was lacking taste, so next time I'm going to add some soy sauce.

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Reviewer:

kili2

Reviewed: Jan. 9, 2011

I added my own twist to this recipe...I used chicken tendorlins instead of breast. Then I used onion powder, Mrs. Dash Zesty Blend, and paparika to season. Added just a little kick, but not too much. I think next time I may try adding some pineapple chunks to it as well. Husband loved it and it was easy to make!

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Reviewer:

goddessofsound

Reviewed: Oct. 8, 2009

Pretty good.

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Reviewer:

Megan

Reviewed: Sep. 29, 2009

Daughter (13-yr old who usually loves anything asian-inspired) didn't like. Husband said it reminded him of carry out "lemon chicken" but it was just "okay". I added some brown sugar because it just didn't seem sweet enough. That helped a bit.

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Reviewer:

QUINLANQ

Cooking Level: Intermediate

Reviewed: Mar. 18, 2009

MMMMMM...this is really good and really simple to make!! I highly recommend that you try it. The ingredients sound odd, but make a very tasty combination!

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Reviewer:

Naomi

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Rowlett, Texas, USA

Reviewed: Jan. 19, 2009

Well, I completely changed this up, so I'm not really offering a review - more of a suggestion, I guess. I dredged my chicken pieces (small chunks) in flour seasoned with the ginger, s & p, and cayenne, then sauteed them with vegetables until they were nearly cooked through. When you add your liquid at this point (the mandarin juice), you don't need to worry about cornstarch, because the flour on the chicken will thicken the sauce. I even needed to add soy sauce (partly for flavor) and a bit of chicken broth to mine. The seasoned flour helps flavor the chicken and keeps it moist, too.

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Reviewer:

MARFYC

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: May 19, 2008

WOW! This is really good! Very spicy and tangy and has a unique flavor. I halved the recipe, except I used all the juice from the oranges by accident. I think it turned out better than if I had used half the amount because there was more sauce to pour over the rice. Also, I cut the chicken into chunks and I didn't use cilantro as I didn't have any on hand. Other than those few things, I followed it exactly. The chicken came out very juicy and tender. Will make this again for sure.

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Reviewer:

sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Escondido, California, USA

Reviewed: Apr. 16, 2008

I tried it because it sounded unusual and it seemed to be getting good reviews, but the oranges were weird tasting (especially as they cooled on the plate). The chicken was OK, but most of it ended up in the trash!!

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