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Orange-Chicken Rice Bowl

Orange-Chicken Rice Bowl recipe
photo by:kraft
Toss colorful veggies and strips of chicken with OJ and toasted sesame dressing for a unique, smart, skip-the-takeout dish. Chopsticks optional.
time
prep:
30 min
total:
30 min
servings
total:
4 servings, 1-3/4 cups each
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posted:
3/28/2009
Really enjoyed this. Frozen veggies made this a snap. Only changes I made was to marinate the chicken first for a few hours in sesame dressing and served over brown rice. Definitely making again.
posted:
3/24/2009
Was VERY yummy. I left out the orange juice though, and doubled the dressing. I actually used quite a bit more dressing then was called for, and used the Light Asian Dressing for less cals. My husband loved it and said it's a must to make it again.
posted:
3/23/2009
I thought this was very good. I too doubled the recipe for the sauce. I recommended it to co-workers.
posted:
3/19/2009
This recipe was extremely easy and yummy. Very flavorful.
posted:
3/16/2009
LOVED this recipe! I added a little more dressing and orange juice 'cause I like more sauce. My family loved it too, great way to get the vegies in!
posted:
3/16/2009
It was quick, easy and tasted very good. We substitued with cashews.
posted:
3/3/2009
I added soy sauce, extra orange juice, some orange peel, and some minced onions and it was very good!
posted:
2/18/2009
I agree with the other reviewers -- not as much flavor as I had hoped.
posted:
2/2/2009
It was kind of bland even after adding extra dressing. More like a stir fry recipe instead of orange chicken.
posted:
1/16/2009
Based on previous reviews I cooked the chicken in hot chili oil. This added a little kick to the dish. I also added soy sauce, ginger, garlic and crushed red pepper. Yum.
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