Reviewed: Mar. 22, 2009

Amazingly good.

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Reviewed: Mar. 22, 2009

Strong orange flavor, and hubby didn't care for that. I personally loved it but he wouldn't eat it. The only change I made was not putting in the orange zest as I didn't have any on hand. Plus I used olive oil insted of veg. oil to saute the chicken. To bad he didn't enjoy it because I would've made this again.

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Kade

Cooking Level: Intermediate

Home Town: Brentwood, New York, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Mar. 8, 2009

I added yellow onion to this stir fry and used red pepper instead of bean sprouts to add color. And since I was serving this over rice, I made twice as much sauce (as I usually do with stir fry recipes). It was tasty enough to be a keeper recipe to make again - but next time with the chow mein noodles!

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gapch1026

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Reviewed: Mar. 6, 2009

My boyfriend selected and made this one... He added veggies (and mushrooms) and a splash of riesling. I loved it, but I think it would be even better with a bit of spicy-ness to it!

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RissyLynne

Cooking Level: Intermediate

Living In: Bonney Lake, Washington, USA

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Reviewed: Feb. 28, 2009

This was quite good. I added strips of red pepper in the sauce, no sprouts no noodles only because I didn't bother to go to the store for them. Served it over Jasmine rice, will make it again. Thanks

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Joanne

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Reviewed: Feb. 1, 2009

Yummy! I nixed a tablespoon of the oil, used 1/4 less o.j. and soy sauce (less sugar and salt) and used splenda blend brown sugar for a lighter option. Also threw in some toasted sesame seeds for extra flavor. Really good!

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Stephanie

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Reviewed: Jan. 13, 2009

My family loved this and it was easy to make. I loved it with white rice from the steamer.

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jessesgirl

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Anderson, South Carolina, USA

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Reviewed: Jan. 12, 2009

This recipe was simple, flavorful and uses easy to find ingredients. I substituted broccoli for bean sprouts. I'm sure I will make this recipe again in the future. I would recommend using low-salt soy sauce.

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Lil

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 3, 2009

I added 1/8 teaspoon of ground ginger it was grreat

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thedog

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Reviewed: Dec. 17, 2008

Fast & Easy. Good quick supper. Added green & red peppers, red pepper flakes. Will add celery & carrots next time as well.

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SUSANFAITHC

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Reviewed: Dec. 16, 2008

Excellent! I added some red pepper on top for a kick and it was delicious!

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pacificglow

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Reviewed: Nov. 24, 2008

Pretty good. Didn't have bean sprouts on hand, but it still turned out orange-y. I'm sure having the bean sprouts would have helped the liquid not seem so...juicy. I added the 2 T. flour and it thickened, but certainly not the way you think of from a Chinese take-out. I served on top of fried rice, and it turned out pretty good.

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Bonnie T

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Redlands, California, USA

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Reviewed: Nov. 21, 2008

This was great! I made as is, but with 1/2 the soy sauce and no added salt. It had lots of flavor and my family liked it. I added some frozen stir-fry veggies as well, and served with brown rice.

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CONCRTSLT

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Reviewed: Oct. 8, 2008

I agree with many of the other reviewers, a quick and easy dish, the only draw back is it's a little too salty. Next time I'll cut the salt in half and add some veggies.

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RissaDea

Cooking Level: Beginning

Home Town: Rochester, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 25, 2008

This was an easy recipe and one that I would make again. I modified it slightly based on what I had in the house, but it still tasted yummy. The family agrees that it's a keeper.

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Honduras Missionary Mom

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Reviewed: Jul. 17, 2008

I really felt like this recipe was missing something. We couldn't put our finger on it but it had to do with the sauce. Probably won't make this again. Sorry!

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Jul. 11, 2008

Made this as the recipe stated and it got thumbs down from all four of us and lots of 'Mommy do I have to eat it?'.

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bstgirl

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Reviewed: Jul. 7, 2008

I'm rating this 4 stars because I made a few adjustments based on other reviewers' comments. First of all, I did not add any salt. However I did add 1 tablespoon pineapple juice and 1/2 teaspoon ginger powder to the sauce. When the chicken was almost done cooking, I added a bag of frozen veggies, a little green onion, sesame seeds, almonds, and water chestnuts. It turned out delish, I would not change a thing!

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betsyjane

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 14, 2008

With a few additions this is awesome! I added some large-diced celery, a can of water chestnuts and some broccoli florets that I pre-steamed a bit.. THE SAUCE: definitely bland and too salty so I followed the recipe except left out the salt, doubled the brown sugar and then added 2 Tbsp. of honey, 1 Tbsp orange marmalade and 1/2 tsp (to taste) of red pepper flakes and 1 1/2 tsps finely minced fresh ginger. I also stirred 2 tsps. of cornstarch into the sauce BEFORE adding to the skillet INSTEAD of using the flour. THEN TO MAKE IT THE BEST----top with some chopped CASHEWS right before serving! This sauce came out awesome! You'll love it!

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Valerie

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: May 18, 2008

I loved the recipe! The only thing that I didn't like was that it was a bit too salty. I'd reduce the soy sauce. And I added sliced carrots and scallions into the sauce mix. After the chicken was cooked with the sauce mix, I also added in a few boiled broccoli. With a few sprinkle of grated ginger, it came out perfect! Reduce the amount of oil when cooking the chicken since it's too much. Ended up using all the flour to thicken and topped everything on white fluffy rice =]

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Mocha

Cooking Level: Beginning

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Orange Chicken Stir Fry

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