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GAZGINA SparkPoints: (23,826)
Fitness Minutes: (19,356)
Posts: 196
2/8/12 9:49 P

I made it recently and it turned out fine. It's very rich though. I don't think I'll make it often because of the huge quantity of dishes that I had to use. What a mess! No, what a STICKY mess!!

I would agree that this definitely takes some pre-planning. I was thinking that next time I would do one orange the way they suggest and just use the juice from the other. What I did was peel the oranges after I zested them (I got a cheap zester that worked well at Target) and then cut the pith off and cut the orange into chunks.

SHERISMILEY SparkPoints: (0)
Fitness Minutes: (2,455)
Posts: 111
2/3/12 11:30 P

I have the sparkpeople cookbook and I have not made the orange chicken. Thank you for your tips about the recipe though!!! I do love chinese food!!!!!!!!!!!!!!!


Sheri (sherismiley)

SUMMERSKYE60 SparkPoints: (0)
Fitness Minutes: (30)
Posts: 139
1/17/12 4:10 P

Oh am I smiling at your post! I Love chinese food and "all thumbs" making it except for stir frys. Everything else, I treat myself once a month to takeout.


Highest weight 330 lbs- Never going Back there!
WANNABEVERYFIT SparkPoints: (13,187)
Fitness Minutes: (6,664)
Posts: 70
1/11/12 9:49 P

Did anyone try the Orange Chicken from the Sparkpeople Cookbook yet? I did and I failed misrabley at the sauce. I recommend doing the steps with the oranges, zesting, peeling and getting the sections out BEFORE you start sauteing the chicken. I almost burned the chicken while I was messing with the oranges.

I zested with a microplane, which was fine, the the peeling part and getting the sections out of the membrane was too hard. Then I tried cutting the orange in half and tried to get the sections out like a grape fruit, but that did not work either. Next time I think I will try with a can of mandarin oranges.

Was I the only one who struggled? I am not skilled with a paring knife.

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