Made this today and loved it! I doubled the sauce recipe so we had more to top onto our rice. I followed the advice of the other reviews and halved the soy sauce with orange juice. May use this recipe again and add a bit more spiciness and onions.
As suggested by others I also added half a cup of chicken stock to create more sauce but thickened at the end with a spoonful of cornflour...It bubbled away quite happily while I made stir fried rice...and the chicken remained very juicy.
Adding the OJ as suggested by many reviewers helped. Otherwise, it was way oversalted. I did brown the chicken on both sides in multiple batches to get it a bit more 'fried' before adding the sauce. We didn't need more sauce; but there was no sauce left in the pan after the chicken was served.