Reviewed: Apr. 29, 2013

Excellent! I too didn't use frozen veggies, added carrots, no hot peppers. Took longer than 20 minutes to prep. Added more ginger, orange zest was just right for us! I also added a little more soy sauce to taste (I had used "less sodium" soy sauce), and my daughter added some salt - but, we all loved it! We had plenty for leftovers!

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Reviewer:

Petersax

Reviewed: Mar. 23, 2013

thought this was bland. It needs more kick. If I make this again, I would up the amount of pepper.

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Reviewer:

fishchick

Reviewed: Mar. 4, 2013

I made a few alterations in the cooking method. I sauteed my vegetables separately, then added them to chicken mixture. The family loved it!

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Reviewer:

Lois

Cooking Level: Intermediate

Home Town: Mena, Arkansas, USA

Living In: Bryant, Arkansas, USA

Reviewed: Feb. 26, 2013

Really good, easy to make, solid choice for everyone in the family.

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Reviewer:

Flop

Reviewed: Feb. 6, 2013

This is fabulous! The only change I had to make was using fresh ginger instead of ground. I think the amount of orange peel should be to each person's taste. For me, 1/2 tbs. was plenty but others may prefer the amount called for. Very customizable, quick, and easy. A definite re-do for me. Thank you! :o)

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Reviewer:

cheepchick

Home Town: West Palm Beach, Florida, USA

Reviewed: Jan. 31, 2013

I followed the recipe (to save time I used a bag of frozen stir fry veggies) and found the orange flavor with a touch of heat was perfect. Will make again for sure!

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Reviewer:

DEBKONICKI

Reviewed: Jan. 29, 2013

I really really really enjoyed this recipe! Although I did have to make some adjustments as well based on what I already had on hand. I used 1/2 cup of fresh squeezed OJ and omitted the orange zest because of previous reviewers who said it was a bit too 'orange-y', and it turned out wonderful even without it. Left out the ginger since I didn't have any, and instead of the vegetable oil I just did 1 tbsp of sesame oil and 1 tbsp of olive oil. I used less oil because I had less meat than the recipe called for. Also used shrimp instead of chicken. It turned out a little tough though, so if you use it I would recommend adding the vegetables first then cooking the shrimp last to avoid over-cooking it. And for the veggies I did sliced carrots, broccoli, sweet peppers, and regular peas. I also used about 3/4 of the cornstarch mixture to make the sauce nice and thick so I could add everything over a nice bed of quinoa.... turned out SO delicious!!

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Reviewer:

chelseawatkins

Reviewed: Jan. 28, 2013

I really liked this stir-fry. Can use many types of veggies and makes a lot. Great for left overs!

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Reviewer:

ASPIRING RAE

Home Town: North Pole, Alaska, USA

Living In: Washington, D.C., USA

Reviewed: Jan. 25, 2013

Made this recipe for dinner last night. The prep time was longer that twenty minutes, but was well worth it. I had added a few more spices and some red, green and yellow peppers. The taste was so delicious. Thought i had made enough for left overs; Boy was i wrong. Next time i will make enough to ensure that there is enough left overs! Just a great recipe, and very healthy as well. Will make this again real so. My whole family enjoyed it

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Reviewer:

kennydudley

Cooking Level: Beginning

Home Town: Brampton, Ontario, Canada

Reviewed: Jan. 15, 2013

I thought this recipe was great! I made a few changes. Since it called for orange zest, I squeezed fresh orange juice since I had to buy the oranges for the zest anyway. My husband and two of my kids (both teenagers) thought it was delicious but said that it was a little too orangey. Next time, I will cut down on the zest. I steamed fresh broccoli and then added it to the chicken/sauce mixture and then served it over rice and some chinese crunchy noodles. I will definitely make this again.

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