Taste of Home Easy Chinese Chicken Recipes
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04/16/2010
We enjoyed this dish. I took other's advice and doubled the sauce, ( I didn't double the red pepper flakes, though). Should have went with my gut and not used as much cornstarch slurry as it called for. I doubled it since I doubled the sauce and it was very thick and not very sauce like. Next time will slowly add in cornstarch slurry until I like the consistancy. I will make this again as it was quick and easy! Served with green beans and eggrolls.
04/18/2010
Best thing i have ever made in my entire life and i can cook pretty good. This is actually better then if you go out and get orange chicken at the cheesecake factory wow we will be eating this on a regular basis
04/06/2010
I really liked this. I used cayenne powder instead Chinese 5 spice because I didn't have any. The sauce is a lot like the sauce on Chinese takeout sweet garlic ribs.
04/26/2010
This was really good - I only made one minor modification to the recipe, and that was to add cayenne instead of the red pepper flakes. Next time I make this, I will not use the cornstarch/water mixture because after reducing, the sauce is thick enough without having to thicken it further.
04/08/2010
This is awesome! We just finished eating dinner and I got ablsolute raves from everyone (including 3 kids)! I had extra time so I marinated the chicken in orange juice and soy sauce. Don't know if it changed the outcome of the tast but it was delicious. Better than any local "chinese takeout" Thank You!
04/08/2010
Thought this was pretty good. I did double the sauce but thought it was a bit too sweet. So I will decrease the amount of brown sugar next time. The chicken came out a bit chewy even though I only browned it for about 6 minutes. I don't think the chicken needs to brown that long if it is going to simmer in the sauce for 30 minutes. Added mushrooms to the sauce and served over jasmine rice. Might also try to add other veggies next time.
04/07/2010
Awesome recipe!! As for a previous reviewer's comment about the ratio of water to rice: it depends what kind of rice you make. Brown rice is 2c water for 1c rice, some sticky rice is 1c to 1c.
04/08/2010
I cooked this last night for supper. I was surprised that I had almost all of the ingredients on hand...save the Chinese five-spice powder. We don't like things too hot, so I only used 1/4 tsp. red pepper flakes. It was very good, but I think the next time I make it; I'll double the sauce portion of the recipe. We like a little more sauce to put over the rice. I cooked my rice in our rice cooker and it was perfect. Very good though and came together rather quickly for a weeknight meal. Thank you for sharing.
04/26/2010
Try dusting the chicken in a flavored conrnstarch mixture. The chicken will get a nice crust on it and the sauce will thicken as well.
04/07/2010
Easy and Tasty! I didnt have the Chinese five-spice, so I threw in a little Cheyenne and some Ginger. Turned out great. Thanks!
04/11/2010
Pretty good recipe. I added shrimp and whenever possible use stock instead of water. For this recipe I used chicken stock for the rice and sauce.
01/14/2011
My 12 year old son gave this a 1000 stars.. I personally would not used the cooking method listed hence the 4 stars.. too much simmering. Also would always add vegetables, I think your losing a good opportunity witha great sauce not to get your vegetables in..The sauce.. 5 stars..Only a couple changes.. used orange juice concentrate instead of juice and eliminated the peel. Used dark mushroom soy, rice vinegar.. They only change my son would make is to 1/2 the red pepper.. It was fine for me.. Doubled the sauce.. I cooked more like stirfry.. Marinated my chicken in a little of the sauce for about an hour.. added cornstarch to the sauce itself.. A little oil in wok and I cooked my chicken till almost done.. removed from wok.. a little oil and I added a healthy bunch of broccoli and snow peas to wok and stirfried couple of minutes.. added in sauce.. simmered a couple of minutes till it started to thicken and added back in my chicken .. couple of minutes and it was cooked through and we were eating.. served over rice.. Would definitely make again with these changes.
02/06/2011
HOORAY...My pickey family loved this recipe! We do not like spicy dishes so this was perfect for us! I did not have chinese 5 spice or orange peel so I didn't add them. I did add a pinch of ground ginger (I love this spice) when browning the chicken. I served it with sushi rice and edemame! It is now on my weekly dinner menu!
10/01/2011
This dish was great! This is what I did: I left out the orange peel, used rice vinegar for white. I doubled the sauce (except I accidentally tripled the 5-spice - still turned out great!) Instead of red pepper flakes, I chopped 3 fresh red peppers and substituted hot chili oil for the olive oil. I cooked the chicken (dredged in cornstarch) probably only 3-4 minutes, to give them a sear. Then I added the sauce and let it simmer for about 10 minutes. I added julienned carrots for another 2-3 minutes and viola - it was done. I agree with others that I did not need the cornstarch slurry. Even with just cooking the sauce for less than 15 minutes, it thickened up nicely. The only reason I took 1 star off was because if I had cooked the chicken and simmered it in the sauce as stated in the recipe, it would have been bone dry! Cut down both the times to avoid this and get perfect chicken and sauce.
01/31/2011
This one got a rare five stars from my husband. I doubled the sauce, but not the corn starch, (we don't like 'goopy' sauces). It is perfect in every other way. I think adding vegetables to the chicken mixture might be good, but it's good as is.
04/26/2010
Pretty good recipe. As everyone seems to have noticed, make sure you double the sauce! I went as is with only two chicken breasts and it was enough, but you will need more if you plan to serve this to more than two people. I added some sesame seeds to the recipe (once the chicken had browned) and also used sesame instead of olive oil and it still came out tasting good. I also added some broccoli and carrots to give it some nutrients :) I added those veggies after the chicken had browned.
01/06/2012
Very good! Although the 30 minutes of simmering is totally unnecessary, hence the 4 stars. My chicken was done in the amount of time it took to brown it, so I removed it from the pan. I then added the sauce mixture, brought it to a simmer and added the cornstarch slurry. I had precooked some broccoli florets and sliced carrots and when the sauce was thickened to my liking, I added the veggies and chicken back to the pan, just to heat them through. I made the full amount of sauce for only two servings so we had plenty to serve over basmati rice. I would make this again!
01/31/2011
10+ stars! I have found a new favorite recipe. Thank you, thank you, THANK YOU, Scarlett! Now to make note of the slight changes I made (which I don't think affected the quality of the end result, and therefore didn't affect my 5 star rating). I used boneless skinless thighs instead of breasts, just out of personal preference. A lot of reviewers suggested doubling the sauce, so I doubled all the sauce ingredients except the crushed red pepper flakes (again, personal preference, I don't like things too spicy)... and I'm so glad! This sauce is awesome. I wasn't sure you'd be able to taste the orange juice/zest in this since the Chinese 5 spice powder smelled so strongly when it was cooking (not that this was a bad thing, it smelled wonderful), but you can really taste the orange. It's subtle and delicate. A nice balance for the spice and heat. I didn't exactly measure my cornstarch and water... just dumped a spoonful of cornstarch into a bit of water (less than 1/4 cup), and added it slowly until I liked the consistency of the sauce. I saved a portion for my hubby's lunch tomorrow, but I am already finding it difficult to resist the temptation to just gobble it up!
06/10/2011
Wow...this surpassed me with both its simplicity and good taste. It takes a few minutes to pull the sauce together, but after that, it is super simple and quick. I knocked off one star because it cooks *much* faster than the directions state...if I'd cooked my chicken pieces for 40-42 minutes, I would have been badly overfilled. So adjust your cooking times (you can tell when it's done before adding the sauce and then just simmer the sauce for about 10 minutes) and you have a meal that is sure to please. I also added some steamed broccoli to the dish to make it a complete meal.
12/28/2010
This dish was outstanding. I cubed the chicken and marinated it in orange juice and tamari for about 45 minutes before cooking it up. I'm not sure if that actually did anything but it was delicious. I also doubled the sauce recipe and added a few shakes of cayenne before adding it to the chicken. This dish is my new "go to" dish for when I really want to WOW company. Its spicy but not overly spicy, just a ton of flavor. Next time, I'll definitely add some vegetables.
10/17/2010
Delicious! I did not have the Chinese 5 spice, so I used a substitution one other reviewer suggested: 1/2 tsp. ginger, 1/4 tsp cayenne pepper, and 1/8 tsp anise seed. I also did not have any orange juice, so I just left it out (I have found thru experience that there is no good substitute for OJ!) and added 1 TBS hoisin sauce, just 'cause I had it in the frig. I can see where the asian chili sauce would add a kick too, like one reviewer said, but I did not have any. I found there was plenty of sauce, I would not double. Will def make this again!
04/06/2010
Wonderful... I followed the chicken recipe exactly...spicey, great flavour! But I cooked brown rice instead. (shouldn't your rice instuctions say 1 cup rice to 2 cups water?)
02/17/2011
I made this tonight for my family. It was fantastic. I did double the sauce recipe like other reviewers suggested, but next time I will triple it (we like a lot of sauce for the rice). It was a bit sweet, but the sweetness definitely helped balance out the spiciness of it. Great dish and very quick to put together. Next time I will mix the sauce ingredients together and cut up the chicken the night before so when I come home from work it will be super quick to put together.
04/26/2010
Just made this and served it to my family of 6. No one liked this and I followed the recipe EXACTLY! I did double the sauce as suggested by many others, but now wish I hadn't. It's too bad, because we live in an area where there are no Chinese take out restaurants, and we were really excited for an authentic tasting dish. I have had such success with so many other similar recipes, and with the great reviews, we thought we were in for a taste sensation. I recommend the crispy orange beef from this site instead. Sorry, but 6 of us really didn't like this.
03/01/2011
I cooked this for my roommates and we all really enjoyed it. I followed the other reviewers' recommendations and doubled the sauce recipe. I did not double the corn starch and thought that my sauce was adequately thickened. I also did not add the Chinese five-spice powder because I didn't have any. I heated up some frozen stir-fry veggies and served the chicken and the veggies over brown rice. I will definitely be cooking this again.
05/09/2010
I used boneless chicken thighs and like some other reviewers, I doubled the sauce. I didn't have Chinese five-spice, so I used some Far East Sesame ginger blend from McCormick. Instead of cooking rice, I used Uncle Ben's Instant 90 sec. Jasmine Rice. I also added mushrooms and green beans. This was delicious!
04/28/2010
WAY BETTER THAN TAKE OUT!! I made this last night, and it was FANTASTIC!! The only thing I did differently was double the sauce, without green onion or cornstarch (didnt have either) I used the zest and the juice of 2 oranges (cuz I doubled the sauce). It had just the right amount of tang and sweetness with the perfect amount of spice YUM! The only thing I will do differently next time (and there WILL be a next time) is to add some crunchy veggies. Like pea pods, water chestnuts, bell pepper, sliced onion, fresh basil, maybe even a handful of peanuts. The beauty here is YOU can decide, add whatever you like. I will be making this again! Thanks for a great recipe!!! We loved it :)
04/16/2010
This was delicious. I omitted the Chinese five spice and replaced it with cayenne pepper. Gives it a really nice spice. Served it over brown rice with pot stickers on the side. DELICIOUS!
02/26/2011
Fantastic recipe! I took another's reviewer's suggestion and used cayenne instead of chinese five spice. I didn't have any on hand and hate buying spices I'll rarely use. It was the perfect amount of heat and sweetness from the orange. Next time though, I won't cook the chicken for long before adding the sauce. It definitely doesn't need that if it's going to cook for 30 more minutes. It made plenty of sauce for me, but you could definitely double it if you prefer a lot. I used all but about a tsp of the slurry. I threw in fresh chopped broccoli for the last few minutes and served it over brown rice. Delicious!
01/27/2011
Wonderful! I followed as written but doubled the sauce as I was using almost 3 lbs. of chicken. It was the perfect ratio. I used the juice from one whole orange and the zest as well. Great orange flavor and the Chinese five spice powder adds that little something special to the dish. I served with white rice, roasted asparagus, and pot stickers.
08/14/2012
Gave this four stars for being easy & quick, perfect for week night crazies. I did double the sauce because if served over rice, it will get absorbed. (Especially when re-heated as left-overs). I cut the brown sugar down to a big pinch because it was too sweet the first time I made it. If one is sensitive to spice, cut back a wee bit on the heat of the pepper flakes. For anybody wondering: I always make my rice in a rice cooker. I use approx. 1 1/2 Cups water to every cup of rice, and I prefer Jasmine. Hard to mess up when using a rice cooker, I highly recommend for anyone who cooks rice occasionally.
02/21/2011
This will be a regular meal in our house! I added some carrots because it needed a veggie.
01/13/2011
A well flavor balanced recipie! I love the taste of the chinese five spice combined with the orange.
02/01/2011
This was pretty good -- just finished eating a bowl. Doubled the sauce, but not the brown sugar since that would have been way too sweet for my tastes. Added red peppers and broccoli to the chicken. Hubby will love this; he really likes sweet dishes. Edit: Just tasted this about 30 minutes after having my bowl and it tastes 100% better now than when it was first cooked. Interesting.
07/20/2011
This was excellent. I substituted the ginger for the five spice powder, but I will try it next time as stated. I also omitted the orange peel since I didnt hav an orange, but I think I may use lemon zest next time instead because I can see where something was missing. I also dusted the chicken with cornstarch prior to cooking for a nice authentic look.
10/24/2012
Wow amazing! Definitely the best homemade orange chicken dish that I have ever tried... And I have tried a few! I used the comment to coat the chicken in cornstarch before and it made such a nice coating. Not the deep fried texture you get from fast food. Also this means you don't need to do the extra step of adding more corn starch because it thickens all by itself. also really easy to make this gluten free- just use GF soy sauce! I also doubled the sauce and the chicken so that I would have left overs. Can't wait to have it again tonight!
06/15/2011
This was simply wonderful. I was surprised at how easy it was to prepare. I only used 2 chicken breasts, and still prepared the same amount of sauce. I didn't need the corn starch since it thickened very well on its own. I didn't have green onions, so I used some chives I had growing in a pot. Wow, this was good. I had wished the meal would go on forever, but unfortunately, one can only eat so much until the next time! ;o) I'm glad I took a picture of my plate before I demolished it! Thank you, Scarlett!
07/27/2011
Made exactly to the recipe and was not impressed. I much prefer a different Asian orange chicken recipe on this site.
04/27/2010
This was very tasty. I followed other reviewers' advice and doubled the sauce but did not double the brown sugar. Served jasmine rice and sugar snap peas on the side.
04/22/2012
This is a great recipe as is. I shortened the simmer time -my family was stalking the pan lured by the awesome aroma - still turned out great. Double the recipe for 6. The Chinese 5 spice powder really adds to the flavor and aroma - brings out the orange flavor. Use reduced sodium soy sauce if you are worried about Sodium. The 5 spice powder and orange peel add to the complexity of the flavors without needing all the salt typically found in Asian recipes. Thank you scarlett.
04/04/2011
I give this recipe 3 stars as written. You have to double the sauce on this recipe or you will have no extra sauce for over the rice. Also, 30 minutes made the chicken dried out, I think 20 would be adequate. I think it could be a 4 star with these modifications.
03/08/2012
OMG its SO good!!! I definitely recommend doubling our tripling the sauce depending on how much sauce you like on your rice, I made it according to the recipe and there was very little sauce. It also is awesome as a dipping sauce, we had mini eggrolls and were great dipped in the sauce. My 3 year old kept saying "this is super duper duper duper delicious!" This is DEFINITELY a keeper! As a side note, the sauce is such a great base to add peanut butter or cashews to it which I plan on trying :) Thanks SO much for sharing this recipe!!!
12/30/2011
I actually didn't even have any crushed red pepper or Chinese 5-spice powder, but I was desperate for a recipe so I tried it anyway. I added a little ginger powder (the only thing I had on hand), and it was very yummy! I'd like to try this recipe, adding pineapple chunks, too.
01/16/2011
This is the best Asian chicken dish I have ever had. My family agrees. The only change I made was to leave out the five-spice powder, as we don't care for it. I didn't double the sauce like other reviewers suggested, but I was generous with all of the sauce ingredients. Otherwise, make no changes to the recipe--it's perfect! I will make this often! Thank you!
06/01/2011
Awesome. Added a dash of sesame oil and cayenne pepper. Didn't have the Asian spice.
08/13/2011
Excellent. Made exactly per the recipe with the exception of making more sauce and adding a bit more orange zest and fresh orange juice. I may never order takeout Chinese again. Something to note, however, is that we got about 2.5 restaurant-sized portions out of this recipe. If you're hoping for six servings as the recipe indicates, they will be small. This dish is good enough for company. Excellent over brown rice as well, just follow the directions on the package instead of the ones on the recipe of course.
04/30/2010
I thought the sauce on this was very tasty, better than take-out, but maybe a little on the sweet side. Next time I might decrease the brown sugar just a bit and maybe add some steamed broccoli and maybe some sesame seeds. I had never heard of Chinese Five-Spice but was very happy to find it at my local supermarket. I think it added lots of flavor. I used Jasmine rice instead of white rice and it was great! Overall this was a great recipe!! Thanks for sharing!!
06/15/2011
This was pretty good. I read some reviewers say that the sauce was too loose (didn't get thick). Here's what I did. Well, I doubled the sauce, but here is what I did to make it thick. I combined 3 tbsps of cornstarch with 3 tbsps flour. I thencubed and season the chicken with salt and pepper. Next, I coated the chicken in the cornstarch and flour mixture. I fried up the chicken, drained the excess oil in the pan, poured the sauce over the chicken and then let it simmer for the 30-minutes. The cornstarch and flour coating from the chicken will help the sauce thicken as it simmers (saving you the 2 tbsp of water and 2 tsp of cornstarch step). I love Chinese five-spice seasoning and always keep a bottle in the fridge, but I did not use it though. I thought ground ginger would go best with the sauce, so that's what I used. It was very good.
01/11/2015
Deliciously Satisfying!! I made this pretty close to the recipe. I didn't have orange juice so substituted lemonade, and didn't have the 5-spice so eliminated. So very good! My husband thought it was a little heavy on the heat, so next time will add a bit less red pepper flakes (for him - I loved the heat) though we ate nearly all of it -- just enough left over for a light snack tomorrow!
05/06/2010
Delicious and took barely any time to prep! 30 min on the stovetop (put on a timer) and we had a delicious satiating meal. I didn't have any 5-spice powder, and I doubt they sell it here in Israel. I was out of red pepper flakes, so I threw in two shakes of cayenne pepper. No need for thickening the sauce afterwards, it reduced to the perfect amount. A1so, I only realized after prepping the sauce that I was short two chicken breasts (which was fine since it's the two of us), and the sauce amt was just right anyway, so I recommend doubling the sauce. Add a veggie as a side, and this meal is a keeper!
04/06/2011
Excellent receipe. I doubled the sauce as per other's suggestions and added a bit more heat. The one thing I changed was to cook for less time. I used chicken thighs - stir fried for about 4 minutes to brown, and then added sauce - simmered for about 15-20 minutes. Chicken was not overdone. Excellent recipe - thanks for sharing!
04/10/2011
YUM!!! Like others I doubled the sauce (not the red pepper flakes). And only simmered the chicken about 12 minutes in the sauce since others said it was dry when cooking longer. It came out great. This will be a regular in our house.
05/01/2010
This is a awsome recipe. I was not sure when I read it, but tried it as written before I did any changing, and was very pleased with the results. Nice and spicy with very good flavors. Next time I may put some orange segments, canned mandarin I think would work, to add to the orange flavor and maybe cut down on the water and substitute either juice from the canned oranges or more orange juice to the liquid mixture. Just some thoughts from one who has been cooking for a number of years. You should try this it is well worth it. ;)
01/13/2011
This was very good. I did not have 5 spice (or the ingredients for it) so I threw in a tsp of cinnamon and a tsp of cloves. I liked that the sauce actually reduced and I wasn't left with cups of sauce leftover.
02/28/2011
This is an excellent recipe. I did double the sauce just because we love sauce. I would have used the chinese 5 spice, but could not find it. I used cayenne pepper in place of it. I served it over brown rice and it was a hit. I will definitely make this again. I may add some veggies next time, but this is excellent as is!
06/15/2011
ABSOLUTELY DELICIOUS! Me, my husband and 9yr old loved this. You know it's a good one when the hubby says 'this is a keeper'. I didn't have Chinese 5-spice so I subbed cayenne red pepper. Not too spicy, just right. The cool orange floavored was an excellent compliment to the spiciness too. You must try this recipe.
02/02/2011
Good, uncomplicated prep. I doubled the sauce, but (mercifully) forgot to double the spice. It was spicy! I didn't have Chinese Five Alarm spice, so I just used more cayenne in it's place. I will make again, but reduce the cayenne, and maybe try out the Chinese spice. Served over 6 servings of white rice with broccoli and applesauce. Everyone liked it except my non-spice eating 9 yr old :)
01/14/2011
I have been looking for a great orange chicken recipe and my search is over. Thise dish is super amazing. I took the advise of others and doubled the sauce recipe but kept the red pepper flake at a 1/2 teaspoon and for the cornstarch slurry I used 3 teaspoon cornstarch and 3 tablespoons water,came out perfect. Also since clemintines are in season I used them since that is what I had on hand.Super delish will be making again and again!!
04/26/2010
It was too sweet for us. My husband didn't like it at all. I was able to finish eating it, but probably won't make it again.
01/19/2011
I dredged in flour first, and omitted red pepper flakes (kids taste), and we LOVED this! Will be using this recipe from now on instead of take out. Served with steamed rice, steamed broccolli, fresh carrots, and edamame beans...wow, never seen a 2 year old eat so much before!
04/16/2010
Very quick and easy dinner! I'll make it again-Yum!
02/16/2011
Doubled sauce ingredients (except brown sugar and pepper flakes) per everyone's recommendations. Shimmered uncovered 10 min and covered 20. Sauce reduced to near nothing before I added cornstarch mixture. Stirred in mixture, then added about 1 additional cup water, and simmered another 2-5 min. Not thick like gravy, but accurately described as sauce at this point. Served with steamed asparagus. Didn't have 5-spice on hand, but pepper flakes give sufficient heat to make my nose run. Husband liked it, 2 and 4 year olds ate it, I had thirds (finished it off). Loved it!
05/05/2010
Great! Just needs more sauce!
01/16/2011
Thought this was a little bland. This needs something else. I don't think I cared for the taste of the Chinese Five Spice powder.
01/17/2011
This was soooo good!!! and pretty quick easy to make. I did follow some other reviewers advice about doubling the sauce and it still was just enough to coat the chicken, no extra. Next time I think I'll triple it so that I have a little extra to go on the rice. I didn't have the Chinese five spice powder but I just added a little bit of cayenne. I also didn't quite double the sugar because I didn't want it to be too sweet, just used a little over 1/4 c. Otherwise, great recipe! Thanks for sharing!
02/28/2011
I will never order orange chicken out ever again. This recipe was very easy and super tasty! I marinated the chicken in the orange juice for 9 hours before cooking and the flavor went thru the chicken very well. Thanks for sharing!!!
01/14/2011
Excellent! I definitely recommend doubling the sauce. However I left the brown sugar and red pepper amounts the same (as if I didn't double it). This dish just had great fresh orange flavor. Will definitely make again. Even my 1 and 3 year old kids and 7 year old brother ate this!
01/05/2012
Excellent, not very easy to make but very good. My husband and son loves this.
04/28/2010
My husband and son really loved the dish. It was so easy, but I had to run out for a moment right after the sauce was mixed and when I came home all I had to do was cook the chicken and rice simultaneously and dinner was done in 30 minutes. This gave me an idea -- with all the ingredients out anyways, why not premix a few batches of the sauce and keep them on-hand either in the frig or freezer for future quick fix dinners -- talk about a 30 minute meal!!!
12/25/2011
Everyone I have made this for has asked for the recipe, it's fantastic and exceptionally easy! I do the rice egg-fried with some veggies and it is amazing!!
01/30/2011
very easy and flavorful. my family all enjoyed it. I did double the sauce as suggested, and added a bit more chicken. Next time I might add some broccoli, and some red or green sliced peppers.
01/18/2011
It was alright. I have never made any asian dishes before so I didn't know what to expect. I think it was the 5 flavor spice it didn't care for. If you like asian food I'm sure it a good recipe.
02/21/2011
I LOVED this recipe. So did my family. I doubled the sauce recipe as well, since I had read that in the reviews, and substituted extra chili flakes as I had no 5 spice seasoning. I was surprised at how moist and tender the chicken is. And the sauce was delicious, spicy, yet sweet and had a very lovely orange flavor. I also grated orange zest into it which made the flavor more pronounced, added half part sesame oil in with the chicken, as well as 1 tsp grated ginger. I will definitely make this recipe again. VERY YUMMY!!
02/13/2011
Made this for dinner this week and it was great! I did not cover the sauce when it was simmering and therefore didn't need to use the cornstarch. I will def make this again when I'm craving chinese food!
04/27/2010
Great recipe, I used Splenda brown sugar as I am diabetic and used a Thai spice blend as I had no 5-spice. Add some stir-fry veg and you have a great Asia meal
08/02/2012
Absolutely fabulous. Doubled sauce like I read in other reviews and added sliced carrots and red pepper. I loved the spices and orange peel.
02/01/2011
I've made this recipe more than probably any other found on this site. It is just THAT good. It's fast and easy and pleases everyone. DO NOT SKIP THE ORANGE PEEL -- if you don't have peel on hand, don't make it -- you'll be disappointed if you do. I always double the sauce but NOT the red pepper flakes because my sadly the rest of my family doesn't like spicy food. I also don't fully double the brown sugar. I simmer the sauce on the chicken for about 15 minutes then thicken with corn starch and cool water in a cup that I make a slurry with by whisking until smooth. Added a little at a time until it was thick enough. I use garlic and minced ginger because I dislike Chinese 5 spice. I used to buy a packet of seasoning from the grocery to make "orange beef" but they stopped carrying it. This is better because I know what's in it! I've used this on fish and it's amazing, and can be used on so many things: pork, veggies, you name it -- it'll be great.
04/26/2010
I made this for my husband and he and I LOVED IT!. Made just as the recipe states, except, no garlic. We are allergic. (sad, I know) Thank you for this recipe...awesome!! Kellie
05/27/2011
This is very sweet, orangy and heavy on the 5 spice and the garlic, so leave out the 5 spice if you're not into it. If you're into these flavors, then I can see how this recipe would be perfect for you. I wasn't sure if I was to use orange juice from the bottle or squeezed from the orange, I just went with the latter. My issue with this recipe is that the chicken pretty much is cooked after a few minutes, and then adding it back in for another 30 just really overcooks it.
01/08/2012
I love this recipe. I know it's also in the Taste of Home cookbook, basically called "oriental chicken," except it's made with bone in chicken thighs with the skin removed - seared in a nonstick pan for about 15 minutes and then cooked in the sauce for about 25-30 minutes, turning them every so often. I think the dark meat of the thigh holds up to longer cooking times better (also with the bone in). Love the sauce though!
02/23/2012
Excellent dish, thank you! Everyone loved it, rave reviews. The tip to marinate in OJ+soy was great; add cornstarch to velvet. Only 1t cornstarch needed to finish the sauce, which was terrific. Thanks for the tip of replacing 5-spice with cayenne and ginger, it worked great. A winner!
04/20/2011
Definitely double the sauce. Very flavorful!!
01/27/2011
Love this super easy recipe! I changed it up a bit. I double the sauce and only put in 1/4 tsp of the 5 spice and 1/2tsp of the red pepper flakes. It just seemed to be to over powering. Oh and I also put in a little bit more orange zest. Last night was the second time I've made this and my family LOVES it! Thank you
11/13/2013
This was tasty. I added water chestnuts and snow peas to bulk it up a bit more and served over shirataki noodles.
03/30/2011
The flavor was good, but why was the chicken so dry? I followed the recipe exactly. Maybe I should try it in a slow cooker? I was disappointed after seeing the high rating.
01/30/2011
Perfect as is!
01/18/2012
Very good and delicious. Me and my husband and my girls love Chinese food and this recipe was great but I didn't ve the five Chinese spices so I added some paprika and added a table spoon of honey and turned just perfect
04/24/2012
Great flavor but I wish I had remembered to double the sauce. I will next time. My family raved about this. If you are at the point that you are reading reviews..... You must make this one
07/05/2011
This recipe is better then take-out, I served it over Jasmine rice, and the family devoured it!!!
06/29/2011
I've never had a penchant for Asian cooking, though I love the food. Just never seems to come out right when I do it, but this came out very well. I followed the directions until the corn starch part. I just didn't think it needed much thickening. I also did not have Chinese Five spice, but had fresh ginger, so I used that based on another reviewer's suggestion. Wonderful flavor! Thanks for sharing :)
05/04/2011
outstanding! really good flavor and spicy. those of you who don't like spicy cut back on red pepper. I doubled the sauce.
03/25/2011
This recipe was very good. I am a ginger lover so I upped the ginger and used honey, not sugar and it was fabulous. Definitely needed some corn starch to thicken the sauce. Keeper!
07/18/2011
The sauce for this recipe is very good, and the picture accurately reflects the amount of sauce you will get from it. To prevent the chicken from becoming tough, I'd suggest reducing the cook time. Cook the chicken no more than five minutes or when all pink is gone. Add the cornstarch slurry (but only a tablespoon cornstarch) to the sauce immediately in the skillet to quicken the thickening. It should take another five minutes or so to thicken and the chicken should be cooked through by then.
09/07/2012
As written, this recipe isn't so exciting. The cooking times for the chicken will dry it out, the sauce is on the bland side even with the five spice,and the cornstarch slurry makes it a bit heavy. There is good starting flavor here. I would marinade the chicken in the sauce for at least the our before, or even overnight. Cook up the chicken quickly, and add the sauce. Cut up chicken breast cooks very quickly! I took the chicken out, and cooked up greenbeans in the sauce and served over brown rice. It was quick and filling and did have nice if subtle flavors.
01/17/2011
I used 3 chicken breast and doubled the sauce (but don't double cornstarch) I also marinated the chix in some soy, orange juice, and fresh ground ginger. I used a well seasoned wok which helps bring all the flavors together. I did not have any five-spice powder so i used some fresh grated ginger instead. For the rice i replaced a can of chicken broth with 1 cup of rice instead of water. I also added some fresh garlic to the rice as well. To kick the sauce up a notch I added some pineapple and fresh red pepper (not the crushed red pepper, regular peppers), really nice addition to the recipe! Made this way, it taste as good as any restaurant orange chicken.
02/20/2011
Loved this recipe- much healthier than ordering out and very easy to make. I added a little extra orange zest/juice since thats my fav part!
11/08/2011
This is really simple yet wonderfully delicious. I doubled the sauce ingredients but quadrupled the orange juice (used Passion Orange Guava). Didn't have a fresh orange so I left out the zest. I've made this twice - once with chicken and once with shrimp. Both were super yummy. This recipe would be great with pork as well. Served over steamed basmati rice and asian vegetable medley - it was better than take-out!
01/16/2011
Like everybody else, I doubled the sauce. I also added fresh grated ginger and halved the sugar. Great dish.
01/13/2011
I made this last night for my fiance and I to try something different with chicken. It was amazing! I didnt have the chinese 5-spice so I used cayenne pepper instead and it was awesome! I also double the amount of the sauce. This will be a repeat for sure!
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Source: https://www.allrecipes.com/recipe/214043/mamas-asian-chicken-and-rice/
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