5 Reviews
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mslaura022 on 7.14.2013
Loved this! Easy to make with tons of flavor! To make best use of time, start sauce first and once it’s simmering, cut and cook chicken. I used a bit more cornstarch after reading other reviews and allowed sauce to simmer while I prepared chicken. Perfectly thickened sauce by the time I was ready to use it. Overall an easy and tasty dish for any night of the week!
kender3 on 6.6.2012
Took an hour to make; dirtied many spoons, cups, bowls, pans…; and, worst of all, didn’t taste great–edible but not great. I’ll stick with takeout.
debberzz on 5.15.2012
This recipe made AMAZING tasting orange chicken! We always buy the frozen Trader Joe’s version since it’s closest to Panda Express (please don’t be insulted by my comparing it to “fast food” because it’s really flavorful)….this by far exceeds the flavor & quality of anything I’ve ever had before. Using all breast meat and all fresh juices in sauce made this a stand out dish. I didn’t have fresh ginger on hand so I used a tsp of ground ginger, and I only had 1/4c of Rice Vinegar so Apple Cider Vinegar was used for the rest. I topped it all with additional green onions sliced thin, and a sprinkle of sesame seeds on a bed of jasmine rice & steamed broccoli on the side. The only thing I did change was adding more cornstarch slurry to get the thicker sauce I like (I used double the amount you listed). Thank you so much for sharing this…I will be making this again & again. My husband raved about this dinner!
pettcl on 3.28.2012
So delicious! It tastes just like orange chicken from a restaurant…sweet and orangey!
shilohbarkley on 3.3.2012
OMG. Amazing! Makes me think of all the recipes I gave 5 mits to and now I see they didn’t really deserve it! Sooo good.
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chriomega on 12.3.2012
It was great! Hubby loved it. It’s a keeper.
I added extra cornstarch to make the sauce ticker, and it worked like a charm.
pettcl on 3.28.2012
Any specific tips for how to get the sauce to thicken? I cooked it for 40+ minutes, and it still wouldn’t thicken. I raised it to a boil, then simmered, then alternated between boiling and simmering to attempt to boil off more liquid b/c it was as thin as water. The taste was great, but I’d like to know how to thicken it better. My husband thinks he contributed to the thinnness by using 2 T of water instead of one with the cornstarch. Any advice would be much appreciated!
Liz on 3.20.2012
Aw, thanks!
Ben Blair on 2.27.2012
I loved this recipe. Tried it this weekend. Keep up the great work.