Reviewed: May 12, 2008

I've made this several times and even served it to guests with great reviews. I reduced the amount of soy sauce as others had recommended. One time I did do it exactly as listed and there was too much soy sauce. Now when I make it I use only 1/2 as much soy sauce. I also double the garlic and add chopped green onions at the very end of cooking. I also doubled the brown sugar and did away with the flour. I just cooked the sauce a while until it reduced a little and thickened up on it's own. Then I threw in the chicken again. Very, very good!

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Vicky

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Reviewed: May 6, 2008

Great Recipe!! My son loved it and ate all the left-over's that where going to be my lunch. As mentioned in other reviews, be ready for a strong ogange flavor. I followed the recipe exactly, except for one thing. I added the flour first for about two minutes to make a roux. I then added the orange mixture and brought it to a boil. The sauce thickened up great and I served it over steamed rice.

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smoke jumper

Cooking Level: Intermediate

Home Town: Atco, New Jersey, USA

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Reviewed: Mar. 24, 2008

I really liked this chicken and sauce. I served it with rice and Costco stir-fry. I accidently used pineapple-orange juice but it was still great. I will try it with orange next time. I thought the citrus flavor was a good change up from other stirfrys. While this won't be a weekly recipe I will definitely make it again. I'd like to experiment with adding onions and ginger.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Mar. 20, 2008

This is a great sauce for adding to Chicken Stir fry. I added some frozen carrots, peas, broccoli and green beans to the sauce as well as a dash or two of ginger and served over rice.

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Grace Gutberlet

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Drexel Hill, Pennsylvania, USA

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Reviewed: Feb. 23, 2008

little too salty.i'd cut the soy sauce back some. it also needs a little kick. i added 1/4t.red pepper flakes and 1t.orange marmalade also some broccoli,water chestnuts and some green onion sliced to 1/2inch pieces

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Gingy1

Cooking Level: Expert

Living In: Rogue River, Oregon, USA

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Reviewed: Feb. 22, 2008

Eh...I didn't like the flavor very much. As described by my husband, the sauce had a strange flavor. I added flour and corn starch to thicken but it was still pretty thin. Disappointing!

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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Feb. 17, 2008

I made this for my family and they loved it. I added half of the bean sprouts and put it over rice with the chow mein sprinkled on top.

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Safiyyah

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: Canton, Ohio, USA

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Reviewed: Jan. 23, 2008

Hate to be the opposition here but I didn't like this at all. Too orangey sweet, which may be the point, not sure, but not my taste. I've made a lot of orange juice based recipes and this one was one of the lesser.

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LEMURONE

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Reviewed: Jan. 19, 2008

This was a super easy recipe to follow and I had all the ingredients on hand. I added an onion while cooking the chicken and at the very end I added a small package of snow peas. This dish along with a side of rice was quick and filling for the whole family.

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Christy J.

Cooking Level: Beginning

Home Town: Fayetteville, Georgia, USA

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Reviewed: Dec. 2, 2007

I left out the extra salt and this recipe was still too salty for me. Not the thick sweet/spicy orange chicken sauce I was hoping for.

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MeghanO

Cooking Level: Intermediate

Living In: Aurora, Illinois, USA

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Reviewed: Nov. 30, 2007

yukie! This could've been great, except I followed the directions exactly. NO salt or zest, half the soy sauce and a half orange juice/the other half water. the orange taste is overpowering and its way too salty :( disappointed i wasted the chicken!

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ilovefood221

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Reviewed: Nov. 15, 2007

Excellent! I didn't add the zest and served it over white steamed rice with broccoli and it well received. This will be added to the regular rotation.

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Spicydeene

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Newark, Delaware, USA

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Reviewed: Nov. 11, 2007

Very good. I followed the recipe exactly and was very pleased with the results.

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WILDROVER_99

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Living In: Port Republic, Maryland, USA

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Reviewed: Oct. 31, 2007

This was very good! Make sure your not expecting it to taste like the big chain restaurant's orange chicken. This much different, but very tasty and satisfying. I cooked the chicken in much less oil and served it over basmati rice.

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thegeeseys

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Oct. 6, 2007

I made this tonight for my fiancee and I and we both really liked it (I opted to use the sprouts in it). It seemed a little odd to serve it over chow mein noodles, though it was still tasty. Next time I make it I'll probably serve it over white rice with the chow mein noodles sprinkled on top.

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Larry & Ellie A.

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

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Reviewed: Sep. 19, 2007

This was such an easy recipe to use. My husband and grandkids loved it. I almost didn't have enough. Thanks for sharing this recipe.

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Margaret

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Reviewed: Jul. 2, 2007

This recipe was really yummy! I make this dish just as the recipe called for but I added some sauteed green peppers to the chicken. Turned out great!

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Amy

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2007

This was great. I cut down on the oil used to cook the chicken. It easy and delicious. I will be making this again!

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kliz

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Reviewed: Jun. 9, 2007

This dinner was VERY easy to make. I halved the chicken to have double the sauce to serve over rice instead of the chow mein noodles to lessen the fat content of the dish. I also used fresh squeezed orange juice (I didn't want my orange to go to waste after zesting it) for a quarter cup and regular OJ for the remaining 3/4. I ended up using all the flour as well to get to the desired thickness of the sauce - and used a whisk instead of the spoon I had been using. It was easy and perfect.

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pickle

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Reviewed: May 29, 2007

Especially good the 2nd day. I like the sauce a little thicker, so used about half flour/half corn starch to thicken. Also marinated the meat in soy sauce for a while before cooking and used only 1/4t of salt. Didn't have orange zest or fresh juice, but it turned out fine with partially-diluted orange juice concentrate. Thanks!

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