Reviewed: Mar. 26, 2012

This dish turned out great. I reduced the amount of sugar in the sauce by about 1/4 after reading reviews saying the sauce was sweet, and the sauce was perfect. This dish is time consuming to make and uses lots of pots and pans but is well worth it. I served it with angel hair pasta with parmesan, and Reisling. The flavors worked together wonderfully.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sunnytrishw

Reviewed: Aug. 6, 2011

Not bad. Sauce was super sweet.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hrose718

Cooking Level: Beginning

Reviewed: May 1, 2011

I used this recipe solely for the sauce. I'm glad I read the reviews and took the advice to reduce the sugar by half. It was really good!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Michelle P.

Reviewed: Mar. 21, 2011

I would have given it 5 but I am not feeling all that zest. it thicken well so much in fact I had to cut an orange and add somemore juice, I also added the hot pepper flakes to give it more depth. now I LOVE sugar but at only half cup still really sweet, will use the sauce on a baked chicken tonight

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

J. A.

Cooking Level: Expert

Reviewed: Feb. 8, 2011

Used just the sauce. Ended up pounding the chix flat, dipping in flour, then egg mixed with milk, then crushed saltines mixed with breadcrumbs. Baked about 20 min at 400. Did the sauce just as directed- but added some shredded ginger in with the orange zest and a sprinkle of red chili peppers. Fabulous glaze! Will make again, for sure.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cassandra

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Jan. 29, 2011

Fantastic! The sauce takes time to make - good solution is to double the batch and freeze half for a great weeknight meal. It is sweet - but we like sweet. The chicken is a snap to make and reheats well. Don't skip the almonds; they really add to the flavor of the chicken. The chicken could easily be a stand alone recipe. Together, this a recipe that I would not hesitate to make for a dinner party.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

susanhorndfw

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

Reviewed: Dec. 29, 2010

I love this recipe. There were NO leftovers with this one!

Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

MichelleB

Cooking Level: Beginning

Home Town: Oviedo, Florida, USA

Reviewed: Sep. 27, 2010

The sauce tasted to much like orange juice for me.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tiffany

Reviewed: Apr. 9, 2010

Did not come out well. I wasn't impressed

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jwillpresents

Reviewed: Mar. 17, 2010

While it wasn't intolerable, the glaze was more of a cream and not nearly as dark as most Orange Sauces. The only things changed were lessened the amount of sugar and added crushed red pepper to make it spicy. The spice was a nice touch, though the sauce was still a bit too sweet. Needs a better orange kick as well.

Was this review helpful? [ YES ]
1 user found this review helpful