63 Reviews

Sue has re-created my favorite dish from a local chinese buffet with this recipe. I will admit, Asian cooking is mysterious to me and I couldn't imagine "my dish" coming out of these ingredients...but Sue obviously knows what she is doing!! These tender chicken bites have an awesome rich peppery flavor with just a hint of sweetness. I like to slice the onion in long pieces because when you get a bite of onion with the chicken it gives it an extra surprise!! I can't even begin to tell you how wonderful this dish is...you are just going to have to try it! Sue, thanks for all your hard work and coming up with this to-die-for recipe that will be made in this house often! :)

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Shae November 05, 2002

A winner! I will defintly be making this one again. I added snow peas instead of the other vegies ~ would also be nice with some honey or beef. If you like Asian food, I reccomend this dish.

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*Marli* December 22, 2002

Wow - yes addictive - yes wonderful- yes I'll do this again~~~~~ I too, stir fried the chicken (Used skinless breasts) I did add 1 tsp blackbean sauce and 1 tsp Hoisin. The recipe is easy to make, clear step by step instructions and very attractive to look at. Thanks SueL for another gourmet meal

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Bergy November 21, 2002

This was very good. I added more peas and carrots cause I like em. Thanks for posting.

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riffraff December 03, 2002

It's a very simple and quick dish to make. I used a medley of frozen veggies, added diced garlic, and used more pepper(we love peppper). Delicious!

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frosty1 November 16, 2002

Excellent - my sons loved it. The first time I made it I found it a liitle dry and the chicken underseasoned. So what I do differently is to marinade the chicken for about 15 minutes in some soy sauce and rice wine before stir frying. I also double the sauce. I used cabbage and julienne carrots as the veg component. It's really a delicious dish. Thanks

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Patti O'Furniture November 02, 2009

Good stuff! Coating the chicken with corn starch is brilliant! As for the rest: I used sherry instead of rice wine and used bean sprouts instead of peas (they needed to get used up). Very good results.

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BothFex June 09, 2003

Wow, I was impressed, not only was it delicious, but easy to prepare as well and that is definately a bonus! I did stir-fry the chicken mixture in a bit of olive oil until browned instead of deep frying. I also use a small pkg of frozen stir-fry vegetables instead of peas and carrots. I also cut my onions in wedged pieces. The sauce was perfect with the right blend of seasonings. Sue L., this recipe has encouraged me to create the Panda Express copy-cat of Orange Chicken, using the methods I have learned from your recipe. I will let you know if it works out. The family loved it! Thanks!

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Ridgely March 06, 2003

Really enjoyed this bountiful cuisine. Took some notes from other chefs and cancelled out the carrots. Added snow peas, celery and red bell pepper. DELISH! I chose boneless skinless breasts vs thighs (more Thai than Chinese). Next time, I'll NOT batter my chicken w/cornstarch however. This is was M-E-S-S-Y! I really didn't care for the crispiness of the chicken, or the presentation. The flavor was bang on tho! Fresh coarse cracked pepper, and a heavy hand made, made for some serious awesomeness! Thank you for sharing...I can't wait to make it again :)

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Tallie in Pacific NW May 06, 2013

fantastic dish!! instead of peas and carrots i used red bell peppers, bok choy, ginger, serrano peppers, szchechuan peppercorns and garlic. i like to top dish off with chopped peanuts and sliced green onions. i've also made this using tempura batter in place of the cornstarch and dropping the chicken into my deep fryer in 2 batches. thanks for another 5 star recipe, sue!!

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KPD February 02, 2010
Chinese Chicken with Black Pepper Sauce