Reviewed: Oct. 18, 2009

This was very good. It did not turn out as sweet as I thought (which might be good) even though I added another TB of honey and a bit more brown sugar, but nobody complained. Also dredged the chicken in flour, and kept chicken stock on hand just in case the sauce needed thinning. It did and I used less than half a cup of stock overall to keep the dish saucy, enough to still coat the chicken but also enough to drizzle over the rice. Served over basmati rice. Will make again!

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TBELLUCCO

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

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Reviewed: Oct. 14, 2009

The family really enjoyed this one... said it was a new take on orange chicken. I had no problem getting the sauce to thicken, although, I did take others advise and lightly coated the chicken in flour. I also doubled the use of oil. and added a drop of sesame oil to the sauce mix. I thought it was just hot enough, used tabasco sauce. But I did think it was a little too gingery for my taste. But very good! Served with white rice and broccoli.

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miss M

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 13, 2009

I am new to all recipes, and this is my first review. I dislike how people make a ton of changes to a recipe and then review and try to make it their own so I wanted to stick close to it. Very good. I did flour the chicken but I think it would have been just fine without doing so and less of a mess. I also doubled the sauce. DOUBLE the sauce its awesome! Unfortunately a lot of people said it was too hot so I only used half of what it called for (Definitely use roosters). To anyone who is nervous of it being too hot..use half and then taste to see if you want more. I used 2/3 what it called for and it was perfect for us. I added a package of frozen oriental veggies for the last 5 mins and served with white rice. Very good and will make again.. the sauce is great next time im using shrimp!

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HaleyLynn

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Reviewed: Oct. 12, 2009

Love this recipe! I actually know the person who posted it & she told me it was super easy & really good.. Thanks Kate everyone loved the chicken with just plain rice & a fortune cookie for good luck!

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Magnificentmel

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Reviewed: Oct. 12, 2009

Easy & Delicious! I followed other reviewers and floured the strips of chicken before. The only thing I would say is the soy sauce flavour is quite strong; I probably won't use the full 1/4 next time as it's a bit too salty...maybe add a bit more honey and sugar to balance it out?? Will make again for sure!

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emh

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

My family went crazy for this. Although mine did not get that sticky, and I really can't figure out why! I did exactly what it says. Regardless, it still was delicious! I served it with rice and it was gone in a flash. So, I made this again. I floured the chicken as suggested, and it came great! I wouldn’t say it was "sticky" but it was thicker, and everyone loved it. This will, without a doubt, be on our dinner rotation. Thanks!

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Gina

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

Not sure how to get the sticky in this recipe, but I definitely like the flavor. YUM!

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Oct. 11, 2009

Delicious- I floured the chicken and added some veg in the end, served over Jasmine rice. My boyfriend love it as well!

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violetana

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

Just not my cup of tea.

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snbrash

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Reviewed: Oct. 11, 2009

Pretty good, and will probably make again, but definitely needs a little flour to thicken the sauce as noted by others.

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GradysMomma

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Oct. 7, 2009

This is a pretty good recipe. I followed the advice of some reviewers and coated the chicken pieces with flour before I cooked them. This makes the sauce thicken without any added cornstarch. I add a spash of sesame seed oil to the sauce. Very good

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lizzieslittleliah

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Vicenza, Veneto , Italy

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Reviewed: Oct. 7, 2009

I tripled the sauce for our family of 5, and boy what a mistake! The soy sauce was overpowering to us, maybe it's just our taste but it wasn't good!! The chicken was still a bit edible so that's why it's getting a 2 star instead of a 1 but I will not make again! Sorry!! I really wanted to love it, it was simple and all but maybe it was my "brand" of soy sauce, I don't know, but it's pretty bad when even I can't eat it!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Oct. 6, 2009

This was good but not great. I would add some cornstarch to the liquid so that it would be thicker and stay on the chicken. Also, I would not season the chicken with salt and pepper because the sauce has enough salt (and I am a salt lover!) Will probably try again with these changes; waiting for the sauce to thicken on its own causes the meat to dry out.

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annsmom

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Lakeland, Florida, USA

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Reviewed: Oct. 5, 2009

I don't think you could fairly call this spicy, at least not in my book. I added jalapenos, onions, and crushed red pepper and it still wasn't as hot as I had hoped. It is definitely sweet and sticky. It has a flavor reminiscent of teriyaki chicken. It's good and I'll probably make it again for my husband. He loved it but it was a tad too sweet for me.

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TARAWVU

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: South Charleston, West Virginia, USA

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Reviewed: Oct. 2, 2009

Took longer to thicken up the sauce then the recipe calls for. Very good, and very little ginger flavor just some of the tangy taste. The chicken and sauce are really good mized into rice and veggies. i used uncel bens fried rice that i mixed it into.

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Shelley1987

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Reviewed: Sep. 30, 2009

This was fantastic! all my family gave this chicken 2 thumbs up.(even the picky one) I did dredge the chicken in flour and brown at higher heat but other than that followed everything else. My picky one said it tasted just like wings.

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Joanne

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Ajax, Ontario, Canada

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Reviewed: Sep. 30, 2009

All i have to say is absolutely fabulous recipe!

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rachelli

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Reviewed: Sep. 30, 2009

Followed the recipe to a tee, except for hot sauce (I had only 1 tbsp left). Way too salty. Chicken pieces don't need the seasoning in addition to the soy sauce. If I was to make this dish again, I'd use half the soy sauce with chicken stock. My dish came out nowhere near as light as the dish in the accompanying picture. I won't make this again.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Sep. 29, 2009

This was absolutely delicious and I was quite the skeptic. I added flour like others said and I didn't double the sauce because it was only for 2 servings, so I left it. I think I would double it in the future because it tastes so good on steamed rice. Great recipe!!

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