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Recipe Review: Orange Chicken

Wednesday, November 02, 2016

Tonight I made this: recipes.sparkpeo
ple.com/recipe-detail.asp?
recipe=871143
. I give it a solid 3 stars; hubby said it was just OK. Here are my thoughts:

1. Once again, the nutrition info in the cookbook doesn't match the on-line info. This time it's closer, though: Cookbook 209.9 calories, web site 220.
2. I didn't know that thyme is such a strong herb. With 1.5 teaspoons to a pound of chicken, the thyme flavor was very strong. Next time I may reduce the thyme to 1 teaspoon.
3. I used peanut oil instead of olive oil, because my mind thought "Asian" when reading "orange chicken" and "rice wine vinegar." However, hubby told me that olive oil, thyme, and citrus are a very French combination, so the stronger olive oil flavor may have worked better with the generous amount of thyme.
4. My sauce ended up like orange pulp in a thin liquid. It tasted great, but would have looked better had it been a little bit more syrupy, or if the orange could be dissolved somehow in the sauce. I don't know if I did something wrong cutting up the orange, or if this is how it's supposed to be.This is where a video would come in handy!

I don't know if I'll make this exact recipe again, but it did teach me a couple of things:
1. I might try making a similar sauce using just orange juice or lemon juice, and maybe a bit of something to thicken it - arrowroot, perhaps?
2. The marinade was terrific, and would work with just about any herb. I would definitely use the thyme marinade (with less thyme) for grilled chicken, or maybe substitute fines herbes for a more subtle flavor.
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Member Comments About This Blog Post
  • no profile photo BARB5454
    I might have to try this--hubs and I are getting tired of plain chicken all the time and we do like orange. Great idea to combine them. Thanks!
    747 days ago
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