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This was easy to make, and delicious. I followed this recipe as written, except that I used chicken thighs because that was what I had thawed. The orange juice flavored the chicken nicely, and the ginger was not overpowering. The only change I will make the next time I cook this, will be to not fully reconstitute the orange juice (i.e., add less water). My "Picky Panel of Judges" gave this recipe 5 stars.

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Miss Kitty October 27, 2002

The sauce is very good, but the chicken was dry. I think I would use boneless chicken thighs instead of breasts if I make this again.

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Paris D January 02, 2013

Loved this! I did this on the stovetop and expanded on this recipe: I sauteed the chicken in coconut oil. Then I added roasted red peppers, carrots, mushrooms and water chestnuts. Then I used Langer's (all natural) frozen orange juice concentrate with a little chicken broth to thin it out just a teeny bit. Folded in the ginger and green onions. I topped it off with a few mandarin orange slices and toasted cashews, served over jasmine rice. Mmmmm!!!

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Creative in the Kitchen March 19, 2007

I omitted ginger simply because I didnt have any, but I dont think we missed it. I just loved this, so simple! Thanks for sharing :)

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Little Old Me November 01, 2004
Orange Chicken