Reviewed: Mar. 21, 2004

This is really easy to prepare. We added cut pineapple and served it over a bed of rice. So many dishes miss out on the flavor. This one kept its strong orange flavor. Will become a regular in our house.

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KELZONE

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Reviewed: Mar. 18, 2004

It's an easy recipe which I love. I did add a little more orange zest than the recipe calls for since alot of reviews said there wasn't as much orange flavor as they were expecting. I also took the advice of another review and reduced the sauce to a more gooey consistency before adding in the thickener. I'll definitely make this again.

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bellasmom

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Reviewed: Feb. 5, 2004

My boyfriend and I both made this dish together. He is a huge orange chicken fan and always orders it when we go to a Chinese restaurant. I on the other hand am not very fond of orange chicken but I gave this recipe a try. We did not have a tool for grating the orange zest off of the orange peel, so we were unable to use any zest when preparing this. I have a strong feeling that the orange zest would have added a much stronger orange flavor to the dish. I visited my mom later on and she showed me her tool for grating orange zest and showed me how to use it and told me that this is where all the orange flavor is because its where the flavorful oils are. All of us could smell the orange scent that was coming out when she was grating the orange peel. When we make this recipe in the future, we will make sure we use the orange zest and will probably use an extra amount of it. The recipe is overall good, but I'm sure there is something that can make it better.

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ALAMODE143

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Reviewed: Jan. 19, 2004

I served it over rice without the bean sprouts. We liked it. Not terribly exciting. But our 2 year old who is very picky ate every bite on her plate. We'll make it again.

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JAYANDLAURA01

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Reviewed: Jan. 5, 2004

The sauce for this recipe was nice. I used boneless skinless chicken thighs instead of breasts. Now all I need to do is find a recipe that includes coating for the chicken (like in restaurants).

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MELISSALEX

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Temple Hills, Maryland, USA

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Reviewed: Dec. 12, 2003

preaty good a left the salt out, adn used rice instead of noodles

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UTANDY

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Reviewed: Oct. 20, 2003

This was yummy. I added carrots, onions and broccoli to this and served it over udon noodles instead of chow mein to reduce fat content. I would have liked a more pronounced orange flavor so I will play with the orange rind and juice next time. This came together very fast. Thank you for the recipe.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Sep. 8, 2003

This is excellent!!! I didn't really do a quick stir-fry, I let my chicken simmer in the sauce. Thickened it to a nice glaze, threw some chow mein noodles on a platter and poured the chicken and sauce on top!!!! Very nice presentation, and very tasty too! Fiance suggested serving with rice next time, which I think I'm going to do! Thanks so much for this wonderful recipe, Kelly!

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Sep. 2, 2003

This was just okay - it seems to be missing something. I kept tasting the sauce and adding more brown sugar, more red pepper flakes, even a little rice wine vinegar and some ginger. I even added about a half cup of good orange marmalade. It still seemed to be lacking in flavor. I was expecting more intense orange flavor. I too sauted bell pepper, celery and onion with the chicken, and added propbably twice as much garlic as called for. I used corn starch to thicken the sauce, as a little will go a long way. I will try again as we all love take-out orange chicken.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jul. 18, 2003

I really like the unique orange flavor of this recipe but I followed some of the suggestions and used less soya sauce (2 tbsp)and used a frozen stir fry veggie mix (instead of the sprouts) and served it with rice. I also added a handful of almonds which adds a nice texture.

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MRS. DYNNA

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Reviewed: May 26, 2003

Something good/new/different to do for dinner. I'll use the orange rind next time

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iwaswrong77

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Reviewed: Apr. 22, 2003

This was okay...not the best I've had...lacking in a little flavor. I added veggies and cut back on the soy sauce, but it could have used a little extra seasoning of some sort. I'm not sure if I'll make it again.

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HAGEN1213

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Reviewed: Mar. 13, 2003

Everyone in my family thought this was way too salty. And I love salt, but it had way too much. I will try it again some time, because I think with less salt it could be a very good dish. Thanks any way.

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DELVIANGIRL

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Reviewed: Feb. 27, 2003

I have never made anything this good! It was easy to make, mostly prep time, and it came out tasting fantastic. I also added some frozen stir fry veggies and they went well with the dish. You won't be dissapointed by this one!

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ZUTE1

Cooking Level: Expert

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Reviewed: Feb. 18, 2003

A wonderful change from the usual stir fry! My husband has a cholesterol problem and this dish was perfect. You can easily use less chicken and not miss it. Not only that but you can add nearly any vegies to it. I added a little pineapple, celery, broccoli, green pepper and red for a beautiful splash of color. Even my youngest said it was good and she views any new dish with suspicion. And use a little orange zest. You don't have to use as much as it says but it makes a difference even if you just use a little. We will make this again. YUM!

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Flashsmith

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Reviewed: Feb. 12, 2003

This recipe smelled wonderful, but like the other reviewers stated, it's to salty. I left out the salt, served over white rice and it was still overpowering.

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BABYBANDIT

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Reviewed: Jan. 24, 2003

Very good! Better than take out and was just as fast. Used instant rice to serve with it, and added cubed green peppers and pineapple, and used a little of the pineapple juice too for taste. skipped the salt and orange rind and added some of the pineapple juice and found that this made the saltiness disappear completely and gave the sauce just what it needed.

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KELSTOUCH

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Reviewed: Jan. 8, 2003

very good! skipped the salt and served over rice... even then by the last bite i was sick of the saltiness, but it was still really good! and VERY easy

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ROSEGRABOWSKI

Cooking Level: Expert

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Reviewed: Dec. 30, 2002

Yummy! I skipped the salt and orange rind, and added red peppers, baby corn, pea pods and carrots. Also used 1 Tsbp. corn starch instead of flour. My husband and I loved it! A great, healthy meal - and it looked very impressive!

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