Instant Pot Orange Chicken Lettuce Wraps
Ingredients
The chicken
-
2
pounds
boneless skinless chicken breasts, cut into 2-inch cubes
-
5
tablespoons
cornstarch
-
2
tablespoons
canola oil
-
1
tablespoon
rice vinegar
-
⅓
cup
water
-
¼
cup
soy sauce
-
2
tablespoons
firmly packed brown sugar
-
1
tablespoon
Asian sesame oil
-
1
teaspoon
chile-garlic sauce
-
1
cup
fresh orange juice
-
1
tablespoon
grated orange zest
-
to taste
Kosher salt and freshly ground black pepper
For serving
-
1-2
small heads
Bibb, butter, leafy green, or romaine lettuce leaves
-
as needed
cooked white rice
-
as needed
thinly sliced cucumbers
-
as needed
carrots
-
as needed
red bell pepper
-
as needed
water chestnuts
-
as needed
fresh herbs like Thai basil, cilantro, mint, and watercress
Instructions
- Coat the chicken with cornstarch in a bowl.
- Sauté the chicken in canola oil in the Instant Pot until golden brown.
- Add water, soy sauce, brown sugar, vinegar, sesame oil, chile-garlic sauce, and half of the orange juice to the pot and mix well.
- Lock the lid and set to cook on high pressure for 7 minutes.
- Release the steam naturally for 10 minutes, then vent any remaining steam.
- Remove some sauce, mix with remaining cornstarch, and return to the pot to thicken the sauce.
- Stir in the rest of the orange juice and zest, seasoning with salt and pepper.
- Serve the chicken in lettuce leaves with rice and garnishes on the side.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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