Instant Pot Orange Chicken
Ingredients
The chicken
-
1
lb
Boneless-Skinless Chicken Breast, cut in bite-sized pieces
-
1
Tablespoon
Cooking Oil (canola, avocado, vegetable)
The sauce
-
1
cup
Orange Juice, fresh squeezed
-
¼
cup
Soy Sauce
-
1 ½
Tablespoons
Rice Vinegar
-
1
Tablespoon
Fresh Ginger, grated
-
5
cloves
Garlic, pressed or finely minced
-
1
Tablespoon
Orange Zest
-
¼
cup
Brown Sugar
-
3
Tablespoons
Tomato Ketchup
-
1
teaspoon
Sriracha
Thickener
-
2
Tablespoons
Cornstarch
-
2
Tablespoons
Water
Garnishes
-
Green Onions
-
Sesame Seeds
Instructions
- Turn on the Sauté setting and add the oil.
- Add chicken pieces and cook until mostly done.
- Add orange juice, soy sauce, rice vinegar, ginger, garlic, orange zest, brown sugar, ketchup, and sriracha. Stir well.
- If making rice, add the rack and pan of rice/water to the pot.
- Close the lid and set the steam release valve to sealing.
- Select Pressure Cook/Manual and set for 4 minutes on High Pressure.
- After cooking, let the pot sit undisturbed for 10 minutes, then release remaining steam.
- Open the lid and remove the rice pan if applicable.
- Whisk together cornstarch and water to make a slurry.
- Pour the slurry into the pot and stir until the sauce thickens.
- Garnish with green onions and sesame seeds.
- Serve hot with rice.
Nutrition Facts (estimated)
Servings
4
Calories
329
Total fat
9g
Total carbohydrates
30g
Total protein
31g
Sodium
800mg
Cholesterol
70mg
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