I didn't like this recipe and dread eating the leftovers. However, I did use full sodium soy sauce (its all I had) and I think that was the mistake. Ultimately I was looking for an ORANGE sauce. This definitely did not have an orange flavor.
Great and very easy to make! The sauce is very good, although I would agree with others that it does not have a particularly orange flavor. I used a few more vegetables and omitted the chicken. The sauce even reheats well for leftovers.
I thought this was really good. I added some grated orange rind, and that really added a nice orange flavor to the sauce. Next time, I will add a handful of cashews. Other than that, I didn't change a thing.
This was really good, hearty, flavorful, etc. IMO, there wasnt ANY orange flavor, so the name is misleading. But it was very tasty! I'll make it again for sure!
This dish was awesome. I made a couple of tweaks - I didn't add the shrimp and only used about 1/4 cup of water. The sauce was packed with flavor and the consistency was perfect. This meal came together relatively quickly - about 20 minutes for prep and 20 minutes to cook. I served over a bed of white rice with a sprinkle of cashews (hubby likes a little crunch with stir fry). I think next time I may make this with pork for a change. Definitely a "keeper"!
This was good. My kids really liked it. It was rather labor intensive and the sauce didn't have as much flavor as I hoped. I couldn't even taste the orange. I used orange juice from frozen concentrate. The vegetables turned out nice and crisp, the way they should be in a stir fry. If I make it again I'll use more garlic and fresh grated ginger instead of ground.
This was an excellent stir-fry recipe. The orange adds a subtle but wonderful taste. No changes needed.
I often struggle to find authentic Chinese dishes. This recipe did not disappoint! I did deviate a touch from the recipe by omitting the shrimp and using a citrus blend instead of oj, but I don't think either of those took away from the flavor of the original recipe. The only suggestions I might have would be to decrease the amount of water and chicken stock a touch because the end result was a tad soupy (but it made for a good sauce over the rice) and I would add some water chestnuts for an added crunch. Yum, definitely worth repeating.