Orange Chicken with Green Onions and Walnuts Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 26, 2012
After some much needed thought I tried this recipe again with a few changes... 1st- I added a full cup of the orange, before for us it didn't have enough of the orange taste. 2nd- I used bonless skinless chicken breast. 3rd- I used 2 1/2 Tb cornstarch and only cooked for a total of 5 hours an 25 mins on high. This one will so be a keeper at this house. ALSO PLEASE NOTE THE RECIPE CALLS FOR IT TO COOK ON LOW FOR THE 8-9 HOURS NOT MED OR HIGH. Cooking at a higher temp will make a big difference in the Timing!
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Cooking Level: Intermediate

Living In: Elk City, Oklahoma, USA
Reviewed: Mar. 15, 2010
I don't believe that chicken needs to cook for 9 hours. I substituted 1 cup of white wine for 1 cup of chicken broth. At 4-5 hours the chicken was ready, smelled great, and tasted outstanding. I should have stopped there but I thought something magical happened after 8 hours. The chicken shreds and the stock thickens. Changes I would make are add the wine and cut the cooking time to 4-5 hours. The marmalade is the real trick in this recipe.
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Reviewed: Nov. 18, 2009
I thought it was really good and the people I cooked it for LOVED IT. I would have preferred the sauce thicker but besides that a winner. NOTE: I did use pounded boneless chicken breast instead of the thighs.
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Cooking Level: Expert

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Reviewed: Nov. 14, 2007
I was very excited to find a slow cooker recipe for orange chicken but was very unhappy with the way it turned out. It smelled bad and tasted even worse.
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