Reviewed: Jul. 30, 2007

Quick, easy & tasty! We enjoyed it over brown rice and added some cayenne and pepper for zing!

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DMFORCIER

Living In: Rochester, Massachusetts, USA

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Reviewed: Jul. 5, 2007

This was quite good. My husband really enjoyed it, no left overs. I did not have cashews so I used toasted pine nuts. The cashews probably would have been better but the pine nut worked.

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DebL

Cooking Level: Intermediate

Living In: Sandy Hook, Connecticut, USA

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Reviewed: May 28, 2007

Really good...I just added the mandarins, onions, and cashews at the very end to retain their texture. Thx!!

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squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: May 9, 2007

It was pretty easy to make - I will be making this again - my husband loved it!

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cstercook

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Reviewed: Apr. 29, 2007

We did not care for this chicken at all. The sauce was not that great and the oranges just disintigrated into nothing....

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Allie Shontz

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Reviewed: Feb. 1, 2007

This was excellent! It didn't have quite enough "kick" for me at first though, so I added some ginger/garlic paste and that did it! I served it over brown rice and it was delicious!

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tld

Cooking Level: Expert

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Reviewed: Jan. 4, 2007

This was decent, but I would have liked a sweeter sauce. The hoison is too overwhelming, and it overtakes the mandarin flavor.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Nov. 26, 2006

This was easy to make and delicious. My family and I have had it a coupe time..So, i will be seving it again.

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smluuvslm

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Reviewed: Oct. 26, 2006

This recipe needs something, although I don't know what....perhaps a good spice blend. I was disappointed with the blandness. Good concept, but won't make again unless I tweak it first.

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NURSEARS

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Reviewed: Aug. 25, 2006

This was quick and easy for a weeknight dinner and the sauce was great served over rice.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 25, 2006

After reading the reviews, I modified this because my husband is a "texture" guy and I didn't think he would like chunks of oranges. Instead of the mandarin oranges and orange juice, I added orange zest (approx. 1 tsp) and then squeezed 2/3 C juice from the oranges and added that to the sauce. This added the perfect amount of orange flavor without the extra calories of the orange marmalade alternative. I also cooked the chicken in olive oil and sesame oil instead of butter for a more asian flavor. I tossed in some broccoli toward the end and let the sauce thicken. It tastes better than takeout! You might want to toss in the cashews right before serving (or if reheating in the microwave, add after nuking) because they lose their crunchiness if they get cooked too long or microwaved.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jul. 5, 2006

This was a fantastic chicken recipe and it turned out beautifully, despite being an easy thing to prepare. I didn't use the cashews the recipe called for, but it tasted wonderful, all the same. My kitchen smelled wonderful.

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Ally_Rae

Cooking Level: Intermediate

Living In: Sutton, Massachusetts, USA

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Reviewed: Mar. 14, 2006

I only gave this 5 stars because I marinated the chicken (cut into 1" chunks) in a mixture of 3 tb. soy sauce, 1 tb. minced garlic, 4 tb. orange juice and 1 tb. lemon juice all in a ziploc bag for hours. I added 1/2 cup of homemade orange marmalade to the sauce. I also toasted the cashews like others suggested and didn't add the mandarin oranges until the end.

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ChaseSW

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Reviewed: Mar. 9, 2006

My husband liked this and it was easy to make, so I will give it a 4. To me, it was more a 3. I agree with other reviewers, this recipe is just ok.

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TIMETELLS

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Reviewed: Mar. 7, 2006

This was just okay. I followed the recipe exactly. The oranges just turned into a big pile of mush and the flavor of the entire dish was just kind of boring. Pounding out the chicken breast definitely makes for an extremely tender piece of meat, but that is definitely not enough to get me to make this again.

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Lauren

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 22, 2006

My husband's favorite allrecipe!

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CUETZPALLIN

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Reviewed: Feb. 16, 2006

quick and easy!

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JIMELISSA

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Reviewed: Feb. 8, 2006

I've tried and rated nearly 200 recipes the last several years on the allrecipes website. Though there are many, many five star recipes, this is one of the best. The recipe hints of exotic, Asian cuisine--rich and citrisy. I doubled the hoisin sauce and orange juice to make sure there was plenty of sauce. I served it with white rice and Amish Slaw, a sweet cole slaw which can also be found on the allrecipes website. Don't even think twice about preparing this one.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 12, 2006

This recipe has already become a new house staple. Fabulous recipe!

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Kate S.

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Reviewed: Dec. 21, 2005

Very good flavor! I added the mandarin oranges in last as suggested by other reviews and they still fell apart and made a funny texture. I think next time I will just leave them out and it will be perfect!

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