Comments on: Homemade Orange Chicken (Orange Chicken Marinade)

By: Lori Yates

Lori Yates — Mon, 27 Jul 2020 16:21:32 +0000

In reply to MarkIsAmazing. I am so glad to hear that, Mark! It's one of my favorite sauces. I have orange ginger grilled shrimp on my own menu this week!

By: MarkIsAmazing

MarkIsAmazing — Sun, 26 Jul 2020 20:43:10 +0000

I downloaded this recipe about 5 or 6 years ago. Admittedly, I’ve only cooked the chicken twice, and it was delicious, but the orange-ginger sauce has been in my fridge 7/24/365 since then. I don’t add the olive oil, and as far as I have experienced, it seems to last forever, although it gets used up pretty quick here. We have friends from China that frequently eat with us (taught me how to make authentic fried rice). They absolutely LOVE this stuff. I use it for all my stir fry’s, fried rice, smoked ribs…EVERYTHING. Over the past few years, I’ve made many variations, but have always stuck to your recipe for the basic starting point. I would encourage your followers to try it and make it their own. Thank you for the many years of yummy. Sorry it took so long to give you your kudos. I very rarely do this.

By: Lori Yates

Lori Yates — Fri, 07 Oct 2016 15:16:53 +0000

In reply to Leigh Brand.

Hi Leigh – Thanks for stopping by! When I say “discard the marinade,” I mean the 1/3rd cup of marinade that touches the raw chicken. There should still be MORE marinade that is reserved to make the final sauce. Now, if you didn’t want to discard any of the marinade, you don’t have to. As long as you bring any marinade that touches raw meat to a full rolling boil for a few minutes, it should be fine.

By: Leigh Brand

Leigh Brand — Thu, 06 Oct 2016 19:54:08 +0000

I made this just now. In your instructions it says “discard the marinade” . Lucky enough I read through because discard means “thow away”. That would have been a shame.I t looks beautiful. I do my tasting tonight, at my work. Greetings, Leigh Brand