|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 23g|
|Vitamin C 36mg||181%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fast and easy Instant Pot orange chicken is a lifesaver on a busy day. Bright and fresh orange flavors are combined with Asian flavors to make this perennial take-out favorite at home. Thanks to the electric pressure cooker, this chicken dish is ready to eat in less than 30 minutes!
The recipe calls for boneless chicken breasts, but feel free to use boneless chicken thighs instead.
1 cup freshly squeezed orange juice, from about 4 oranges
1 tablespoon orange zest
4 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons granulated sugar
3 tablespoons brown sugar, packed
3 tablespoons rice vinegar
2 teaspoons grated ginger
1 to 2 teaspoons sambal chili paste, to taste
1 1/2 pounds boneless chicken breasts
2 tablespoons peanut oil
2 tablespoons cornstarch
2 tablespoons water
2 green onions, chopped, for garnish
Sesame seeds, for garnish
Gather the ingredients.
In a medium bowl, combine the orange juice, zest, garlic, soy sauce, granulated and brown sugars, vinegar, ginger, and chili paste. Set aside.
Pat the chicken breasts with paper towels to dry and cut them into 1-inch cubes. Choose the sauté function on the Instant Pot and add the oil. When the oil is hot and shimmering, add the cubed chicken. Cook for about 4 minutes; stir the chicken frequently. Alternatively, brown the chicken in a large skillet on the stovetop over medium-high heat. Add some of the sauce to the pot and continue to cook, scraping up any browned bits.
Combine the chicken and the rest of the sauce mixture in the Instant Pot.
Secure the Instant Pot lid and turn the steam release valve to the sealing position. Select the pressure cook or manual function (high pressure), and set the time for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the steam release valve to the venting position to release any remaining pressure.
With a slotted spoon, transfer the chicken pieces to a bowl and cover with foil to keep warm. Choose the sauté function on the Instant Pot to bring the sauce mixture to a boil. Combine the cornstarch with 2 tablespoons of water. Stir about half of the cornstarch slurry into the sauce mixture and cook, stirring, until thickened. Continue adding the slurry in small amounts until the sauce is thickened as desired. Pour the sauce over the chicken.
Serve the chicken with rice and garnish with green onions and sesame seeds.
- To avoid the dreaded "burn" notice on your Instant Pot display, make sure there are no browned bits stuck to the bottom of the pan after sautéeing food. This is most easily done by deglazing with some liquid by bringing it to a boil and scraping up the browned bits.
- Replace the sambal paste with Sriracha sauce.
- Use sesame oil instead of peanut oil.