Make sure to get all of your slicing and dicing done first, because once you start cooking, things move quickly when making this stir-fry, which isn’t overly sweet, but just sweet enough.
Made this tonight turned out great!! I used balsamic vinegar instead of rice vinegar by accident but the flavor was great! I also doubled the batch for the sauce and used 6 chicken breasts in total. Instead of the cornstarch I used arrowroot powder. I will definitely be making this again it was soooo good !!!
This had good flavor, and was easy to make for a weeknight dinner. But as other readers have pointed out the amount of sauce was insufficient, even after doubling it. I would make this again, but would prepare the sauce separately using more OJ; and add a little corn starch slurry to thicken it.
I doubled the sauce recipe and added some black pepper to the cornstarch slurry because i love black pepper. Used fresh juice from a navel orange. Tony's recipes never disappoint!
I agree with other reviews, double the sauce, and add Frozen OJ and Asian garlic pepper sauce. My issue was not getting the chicken to brown. Looked like a pale cousin to the picture and there was no crispness. Taste was good, though. I love most of Tony's recipes.
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