Reviewed: Apr. 18, 2006

I marinated beef strips in the soy sauce and a splash of OJ. I followed the rest of the recipe, but with less salt. I added snap peas and cashews instead of sprouts!! I also just added a pinch of flour. I served this warm over thin asian noodels. My family loved it! I will make this again!

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JLB3

Home Town: Raleigh, North Carolina, USA

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Reviewed: Apr. 11, 2006

Will eliminate salt and reduce soy sauce next time--exceedingly salty.

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SUNSHINELUVBABY

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Reviewed: Feb. 24, 2006

I found this recipe way too salty. If I made again I would delete the extra teaspoon of salt and increase the brown sugar. We like it alittle sweeter. The chow main noodles were a fun touch.

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burkeboysmom

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Reviewed: Feb. 1, 2006

I found this to be a bit salty. Not too bad for a quick dinner though.

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RPH01

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Reviewed: Jan. 24, 2006

I made this dish, but with a little twist of my own. I added a half stalk of celery (chopped up) for every piece of chicken used, and also added a handful of cashews, and served over a bed of white rice...it was outstanding.

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jmk_masters

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Reviewed: Jan. 22, 2006

I thought this was just great (and a great substitute for the store-bought, high-calorie, fastfood version with this name). I added 1 tsp of corn starch to the bowl holding the orange juice mixture and threw in some chunks of onion and green and red peppers. The sauce coats the chicken nicely. This is a keeper. I made a vegetable lo mein on the side and added mandarin oranges for additional color to the plate. Yum!

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CYNFOODGIRL

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Reviewed: Jan. 19, 2006

I thought this recipe was great! I did use some left over pork from a cranberry-orange flavored roast that I had instead of the chicken. I might add just a touch less garlic next time.

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Jan. 13, 2006

I was really surprised at how little of the orange flavor came through on this. I used fresh orange juice. If I make this again maybe I will try it with concentrate o.j. instead. It is good though and the chicken is nice and moist, so I will still give it four stars. I used 1 tablespoon of cornstarch instead of the flour, because I like the results of cornstarch better in my clear sauces.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2005

You, my friend, are excellent. I have never had an orange-flavored stir-fry, and it is fantastic. Not that it's relevant to anyone else, but I could get find all of these ingredients in rural China, so I'd say it's at least somewhat authentic. Due to the aforementioned ingredient difficulty, I substituted white sugar for brown and a tablespoon of rice flour for two tablespoons of all-purpose flour. I was forced to substitute fish for chicken, which produced interesting and delicious results, but I think it would have been better if I had chicken and wheat flour readily availible. Still, definitely the best thing I've ever cooked in a wok. I didn't have crispy chow mein noodles, but that seems to be more of an accent than anything else. White rice worked well in its stead.

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ZENOSTORTOISE

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Reviewed: Nov. 10, 2005

This was pretty good. The sauce was too salty. Next time I will cut back on the soy sauce. I think ginger would make a good addition.

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S. Orlando

Cooking Level: Intermediate

Home Town: Sublette, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Sep. 13, 2005

I did not like the taste of the sauce at all. I believe it needs less soy sauce and the cup of orange juice was too acidity for me. I won't make this again but for people who like an zang taste for your chicken, you will like it.

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ALLIEVAI

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Reviewed: Sep. 9, 2005

This recipe was in tasty

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crimson_red666

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Reviewed: Sep. 2, 2005

My husband and I both really liked this served over brown rice. I couldn't get it quite as thick as I would have liked and next time I will add more orange zest. We'll be making this again.

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JANELLYBEAN

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Reviewed: Jul. 22, 2005

This recipe was very good. I changed it a little bit, adding about 1/8 tsp ground ginger, and 1 Tbsp Orange Marmalade. I also served it over white rice and added broccoli instead of bean sprouts. It tasted similar to Orange Chicken you get from chinese restaurants without the breading on the chicken. Maybe next time I will add a little red pepper flakes to give it a little heat. Will definitely make this again.

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army03wife

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Reviewed: Jul. 4, 2005

Tastes interesting and yummy. I would add some more of the orange juice to get that tang, though I made it without the zest, which might make up for that. Also toss in whatever veggies you want. I don't have or want a husband so I won't say if he liked it or not. I also do not have or eat children.

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BLANKPOINT

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Reviewed: Jun. 20, 2005

Everyone in my family Loved this recipe. Even my co-workers said that it looked great and smelled great. Adding in some other vegies is also a good idea.

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TINYL11

Cooking Level: Expert

Living In: Simsbury, Connecticut, USA

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Reviewed: May 2, 2005

Wow!!!This was surprisingly good. I am making this again. I think it needs just a bit more Orange juice but still it is worth making. Really yummy with cashews or peanuts added. Thanks!!!!

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BRITTANY

Cooking Level: Expert

Home Town: New Milford, Connecticut, USA

Living In: Chadron, Nebraska, USA

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Reviewed: Apr. 4, 2005

This was OK. I didn't like the taste of the sauce very much. Maybe needed more salt, or some sweet chili sauce. The stir fry could have used more vegetables, maybe onion, red pepper and snow peas. Plain rice would have been nicer than the chow mein.

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MAPLESUGAR

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Sagamihara, Kanagawa, Japan

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Reviewed: Mar. 30, 2005

This recipe was very good. I put it over rice instead of the noodles but I think the noodles would have been better.

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LITTLECHEF86753

Cooking Level: Intermediate

Living In: Oakfield, New York, USA

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Reviewed: Mar. 23, 2005

I cut the recipe down to 2, and used a half a pound of sliced steak instead of chicken. I was looking for an orange beef recipe, but wasnt liking what I found. I used more orange zest, probably about 2 tablespoons, left out the salt since i used soy sauce, added sliced red onion, and I used cornstarch to thicken the sauce. Served with white rice, total hit! Thanks!

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