Instant Pot Orange Chicken
Ingredients
The Orange Glaze
-
½
cup
freshly squeezed orange juice
-
1
tablespoon
fresh orange zest
-
5
cloves
garlic, minced
-
¼
cup
low-sodium soy sauce
-
½
cup
light brown sugar, packed
-
¼
cup
freshly squeezed lemon juice
-
1
teaspoon
grated fresh ginger (optional)
-
3
tablespoons
cornstarch
-
3
tablespoons
water
The Chicken
-
1
tablespoon
neutral oil (avocado oil, olive oil, etc.)
-
2
pounds
boneless, skinless chicken breasts, cut into bite-sized pieces
-
¼
teaspoon
salt
Serving Suggestions (Optional)
-
as needed
cooked white rice or fried rice
-
as needed
thinly sliced green onions
-
as needed
thin orange slices
Instructions
- Mix the orange juice, orange zest, garlic, soy sauce, brown sugar, lemon juice, and ginger in a bowl and set aside.
- Set the Instant Pot to Sauté mode, heat oil, and sauté the chicken with salt until just opaque.
- Add the orange glaze mixture to the Instant Pot and stir.
- Seal the lid and cook on Manual High Pressure for 5 minutes.
- Prepare the cornstarch slurry by mixing cornstarch with water in a small bowl.
- After cooking, perform a Quick Release and remove the lid.
- Set the Instant Pot to Sauté mode again, add the cornstarch slurry, and stir until the sauce thickens.
- Serve the chicken and sauce over rice, garnished with green onions and orange slices if desired.
Nutrition Facts (estimated)
Servings
4
Calories
453
Total fat
10g
Total carbohydrates
40g
Total protein
50g
Sodium
993mg
Cholesterol
145mg
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