Orange Juice Chicken

I made this. It is so good.

This is a healthy alternative to fried chicken pieces coated with an orange sauce. I added broccoli, carrots, bell pepper and some yellow squash to give it some color and make it nutritious. We have an orange tree so I used freshly squeezed oranges but think concentrated orange juice might be better. I might add some salt/pepper and maybe some garlic the next time but it was tasty and easy to prepare. I will follow the suggestion to make Chinese chicken salad with the leftovers as it is a good way to stretch my food dollars (especially during this difficult time with high food costs).

Make it just like reviewer upsydaisie and it is perfect. Brown the onions even if you don’t change anything else or they are still fairly raw and crunchy. This is so easy and delicious.

I will never make it again. Even the kids thought it was awful.

This lacked the orange flavor I expected. Next time I will use half a cup of OJ concentrate and the remaining liquid as diluted OJ. I also added thinly sliced carrot sticks and red bell pepper. It just needs more orange flavor to it.

Excellent. The sauce is just the right amount of sweetness and you can’t beat how easy this is to make.

Delicious orange chicken! Chicken was so tender and tasty

It was delicious. But my husband who is not an onion lover was satisfied but ask me to use onion powder next time instead of chopped onions (camouflage). Also, I used yellow mustard instead of Dijon mustard. Gave the sauce a fruity taste.

I have made this dish before, but something was always “missing”. cone to find out it was the onion. I followed this recipe exactly, except for sauteeing the sweet yellow onion in a little butter before adding to chicken. Another person mentioned this, and it made it great! Will definitely make again! my husband said it was the best version of this to date.

We really like this for something different. I like adding broccoli, sweet peppers, and onion. Cauliflower would be good too. Serve with rice and garnish with sesame seeds and green onion.

Both my wife and I enjoyed it very much and are talking about variations and sides that would go will with the chicken. We definitely will make it again.

I sautéed the onion first and added red pepper and half a seeded jalapeño with the onion. Changed it to 2 servings and 1 cup of OJ was perfect in a small dish. I added some orange zest to the sauce when it was thickening and a little to the rice when I prepared it. It was delicious and the chicken was perfectly moist and tender. Will definitely make this again!

I used Orange Pepper seasoned Chicken quarters (leg/thigh) instead of breast meat. Also, decreased the orange juice to 1 and 1/2 cups and the brown sugar to 1/4 cup plus 2 tablespoons. All else was the same. The meat was moist flavorful and delicious!

The first time I made this both my wife & I loved it, but felt it was lacking a little something. So the next time I added a little cayenne pepper and Louisiana Hot Sauce when thickening up the juices. Not too much, just to give it a mild kick. This is now a regular recipe for us! Thank you very much for sharing!

The family and I loved it so much and it was really tasty!

I really thought there would be orange flavor. Maybe I needed to add other spices

Very tasty sauce and the chicken cooked beautifully! I tenderized the chicken breasts so I wouldn’t need as much orange juice and added soy sauce and red chili flakes to taste in the sauce pan.

My husband asks for this recipe frequently. It’s tasty!

Only thing I would have done different was flatten out the chicken breasts I had. They were pretty big and took quite a while longer to cook.

With changes the recipe came out very tasty. The prep seemed odd to me and I didn’t want over done chicken. Also my family doesn’t go for really sweet so I only used about 1 tablespoon of sugar sprinkled at the end. Here’s what I did different: 1. I had giant chicken breasts so I quartered them slicing the short way and then the long way. 2. put butter in a pan and sauteed the onions then lightly browned the chicken on both sides (not cooked all the way through) and put in a 9×13 with tin foil. 3. deglazed the pan with the 1.5 cups of OJ (added it while the pan was still hot to get all the yummy brown stuff), readded onions and mustard (Ray’s Dundicott Hot) and some fresh peel from a tangerine got it all hot and put in a tablespoon of corn starch mixed with water to thicken. poured it over the chicken and baked until the chicken was almost 160 degrees. 4. sprinkled some sugar and put the oven on roast for about 10-15min.

I cubed the chicken breast and left out the mustard. I misread the directions and added the onion and brown sugar to the orange juice, mixed well, then poured that mixture over the cubed chicken. I followed the rest of the recipe as instructed, except I used corn starch to thicken. Served over white long grain rice and with stir fried snap peas, onion, garlic and red pepper, my family loved this dish.