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Reviewed: May 19, 2008

Thank goodness I decided to sample the sauce before pouring it over the chicken! I followed the recipe, but must've done something wrong. I used low sodium soy sauce, but the salty taste was so strong that I knew I could not eat it. Maybe that was the problem - I rarely use salt. But the flavor was terrible. I had to pour the sauce out and make a different casserole with the chicken.

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MARYPAT45


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Reviewed: May 13, 2008

I used this recipe to base something I wanted to do off of. I preheated my pan and put in some oil, onion, and garlic then I diced my chicken and rolled it in cornstarch. I added the chicken to the pan and let it cook while I zested an orange. When the chicken was about two thirds of the way done I added in the juice of one orange and the zest. I sprinkled on some ginger, soy sauce, and white wine (about 1/2 cup). I let that cook down until it made a nice thick sauce. I only rated this recipe three stars because I feel it was really missing some key ingredients (garlic, orange zest, white wine).

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ElvishHillbilly

	Cooking Level: Intermediate Home Town: Wellsburg, West Virginia, USA
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Reviewed: May 11, 2008

Nice, quick and easy, but little too salty and not quite orangey enough. Next time I will use more orange juice and less soy sauce (or low sodium soy sauce).

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mamajennie


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Reviewed: Jan. 22, 2008

This was OK... but I'm giving it 4 because I think it has potential. You really have to double the sauce to have enough to serve with noodles or over rice. Second, since the chicken is already cooked, adding the sauce mixture & then boiling it with the chicken really overcooks the chicken. I think next time, I will cook the chicken, then remove it & make the sauce... Oh, and I added the rind of one of the oranges for extra flavor. Still could have used more orange in my opinion. Some red pepper flakes or chili sauce would have given it more kick. Lastly, added some pea pods, shredded carrots & bean sprouts.

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Reviewer:

Laura Jean

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: May 24, 2007

This is one of my go-to recipes on busy nights. We have tangerine trees, so I use that instead of orange and it is really tasty. I also use regular onion and stir in a few handfuls of green beans once the sauce is nice and hot. Since our citrus crop was frozen this year, I made this once with canned mandarins that I pureed in the food processor. Not quite as fresh tasting, but still plenty good!

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Reviewer:

Elizabeth M.

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: Algoma, Wisconsin, USA
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Reviewed: Feb. 20, 2007

I wont be making this again this way. I made it exact to the recipe but there wasnt enough sauce so I doubled it. I also put orange rinds in it because it wasnt strong enough of a flavor.

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SNOW103099

	Cooking Level: Expert Home Town: Olean, New York, USA Living In: Pueblo West, Colorado, USA
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Reviewed: Jan. 17, 2007

I don't care for the walnuts, but my wife really liked this dish... so that makes this a FIVE!

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kissambro

	Cooking Level: Beginning Home Town: Las Vegas, Nevada, USA
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Reviewed: Oct. 16, 2006

I like this recipe. =) It was tasty and easy to make. Worth a try! And is also good with rice noodles on the side, instead of rice.

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Reviewer:

suemo


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