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This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. —Toni Schilz, APO, AP
Nutritional Facts 1/2 cup equals 326 calories, 13 g fat (3 g saturated fat), 76 mg cholesterol, 378 mg sodium, 30 g carbohydrate, trace fiber, 22 g protein.
Originally published as Orange Ginger Chicken in Taste of Home December/January 2012, p83
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Sep. 20, 2012 by heatherwright
We really like this. I double the sauce especially if I add veggies to it. Super easy. I think it could translate well with pineapple too.
Reviewed on Jun. 12, 2012 by wasoongu
I wish I could post a video of the theatrics my son put on to "proclaim his love" for this chicken. I guess I'll have to make it again! The sauce wouldn't thicken up for me, so I added a little cornstarch mixed with water and that did the trick.
Reviewed on Apr. 18, 2012 by liz wong
This recipe is excellent. I doubled the sauce and added a clove of pressed garlic plus a little cornstarch to thicken.
Reviewed on Feb. 04, 2012 by nikschwid
My family and I loved this recipe! I used too used chicken breast instead of thighs. Much better than take out!!!
Reviewed on Feb. 03, 2012 by A.J
This is a fabulous dish and really easy to make! When we're craving chinease food...I make this as a healthier alternative!
Reviewed on Jan. 31, 2012 by CindyCRNA
I feel bad because I am the only one that thinks it is so-so. I added fresh ginger because the powdered didn't come thru very well. I also added steamed snow peas and steamed baby carrots to add some texture. I don't care for orange marmalade so I'm sure that is why I didn't care for it. The marmalade had a bitter twang. I am wondering how this would be with peach jam and orange juice. Less marmalade than 1/2 cup maybe, a 1/4 cup and a bit of corn starch. I will work on this as I do like the premise.
Reviewed on Jan. 31, 2012 by Lucyadd
Delicious and easy, but next time I'll search harder for bonesless, skinless chicken thighs. They weren't available so I had to cut the meat off the bone myself. What a job that was!
Reviewed on Jan. 30, 2012 by lurky27
I used chicken breasts, because the grocery store was out of thighs. Quite delicious! Gotta dump on the sesame seeds for sure.~ Theresa
I used chicken breasts, because the grocery store was out of thighs. Quite delicious! Gotta dump on the sesame seeds for sure.
~ Theresa
Reviewed on Jan. 29, 2012 by nursecinny
Fantastic! I followed the recipe exactly. It was fairly easy and way better than Chinese Take out! Tase of Home does it again! Recipe makes 6 servings- I think more like 4- but maybe that was because it was so yummy!!
Reviewed on Jan. 28, 2012 by zamchik
Absolutely loved this recipe. Fairly easy to make and had great flavor.
Reviewed on Jan. 09, 2012 by thometsylvia
absolutely delicious...served with rice and broccoli...yummy enough for company but simple enough for a quick go to meal! We love it!
Reviewed on Jan. 05, 2012 by karynp6
My family loves orange chicken and I've always just bought breaded chicken and orange sauce instead of making it myself. But this was very easy and better than anything store-bought! Next time I may make extra sauce. I was really grateful to discover boneless skinless chicken thighs, as well. They are cheaper, still very easy to use being boneless and skinless and all, and were more tender and flavorful than breasts.
Reviewed on Dec. 21, 2011 by cvstamper@juno.com
My whole family loved this recipe. I made it without the onions and sesame seeds and it was still great. I will definitely be making this again.
Reviewed on Dec. 04, 2011 by powellcou
Excellent!!!! My husband, 18 month old, 4 year old and 6 year loved this recipe. I also used boneless chicken breast. I had no problem with thin sauce, I just cooked it until thick. It also thickened up after taking off the stove.
Reviewed on Dec. 01, 2011 by K9ChemoNurse
I too used boneless chicken breast. Cut the recipe in half as I am a single person. Came out fantastic! Didnt have issues with sauce being thin, just left it reduce until it thickened. Quick, easy and very tasty! Will definitely make again! YUM
Reviewed on Nov. 29, 2011 by Marthabenedict
Used boneless skinless chicken breast in this recipe. The sauce was a little thin so I made a small amount of flour and water and added it to the cooking sauce to thicken.
Reviewed on Nov. 28, 2011 by gastoncty
Fantastic recipe and the taste is awesome. I used bite-sized boneless chicken breasts because I had them handy. Also, doubled the sauce ingredients so I'd have more for rice and leftovers. This recipe is a keeper.
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