Reviewed: Sep. 19, 2011

I made this tonight because I had a package of boneless chicken thighs and I didn't want to do the usual with them. To the original recipe, I added ginger, some jarred orange peel, and about a tablespoon of orange marmalade all-fruit. I cooked them upside down for 20 minutes, flipped them and cooked them for about another 15 minutes. When they were done, I thickened the sauce with a little cornstarch, added another tablespoon of the orange marmalade, and poured it over the chicken and brown rice. I served broccoli florets (Asian theme) with it. I will definitely make it again, but I will add fresh orange zest to the sauce before I serve it to up the orange flavor.

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Reviewer:

BUBBIE617

Reviewed: Sep. 18, 2011

I love this recipe! It is fast, easy, and so good!

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Reviewer:

Lizabert

Reviewed: Sep. 14, 2011

Both kids ate this without a fight and smiles on their faces... that's always five stars in my book! Also it's easy to make and tastes great too!! Thank you!

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Reviewer:

MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Aug. 29, 2011

This was ok for me. it had good orange flavor to it, but the onion soup mix was a little to much for me. This did not re-heat well either. This is one of the recipes that had ok flavor but i would work with a little if i made again.

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Reviewer:

AMO

Cooking Level: Intermediate

Living In: Holliston, Massachusetts, USA

Reviewed: Aug. 11, 2011

All I got was a thank you for this one. No rave reviews or compliments. I had high hopes for this one, but we were disappointed.

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Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: Jul. 17, 2011

Very tasty...I just used a small onion grated in a cheese grater instead of onion soup mix. then added a little salt to my own taste. Over all a great dish.

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Reviewer:

Bill E

Reviewed: Jul. 14, 2011

I made this with chicken breast and did not like it at all. It was edible, but I won't recommend or make it again. I even followed some tips from other reviews and seasoned the chicken with salt and pepper and a pinch of ginger. It was moist and flavorfull, I just did not like the flavor or the texture of the chicken. The only way I see this being a successful recipe is if it was made with dark meat which was marinated in the sauce overnight and then browned in a pan on stove.

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Reviewer:

Rebecca

Cooking Level: Beginning

Living In: Lake Worth, Florida, USA

Reviewed: Jul. 13, 2011

I really thought this was going to be a great recipe. It was so-so. Sauce was way to thin, even after adding corn starch, and there was hardly any orange flavor. Was better after some red pepper flakes, but I'm still not sure if I will make it again. Disappointed.

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Reviewer:

Stacy

Reviewed: May 20, 2011

So glad I tried this recipe. I doubled the orange juice and added some cornstarch to thicken gravy when I took out of the oven. Served over white rice. Everyone loved it.

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Reviewer:

jennex

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Florence, Kentucky, USA

Reviewed: Mar. 19, 2011

I think my fiance and I might be the only one's who weren't wowed by this recipe but to us there was something "off" about it. On the chicken, the sauce was pretty good, but when we poured it over our rice and broccoli, it just didn't taste right at all. I think the onion soup mix really overpowered the other flavors in the sauce, even when I added more orange than the recipe called for. My fiance and I both agreed that this was just okay, but probably not something we'll make again.

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