Instant Pot Orange Chicken
Made with tender chunks of chicken and a sweet and savory citrus sauce, this healthier spin on a popular Chinese-American take-out dish is sure to be a family favorite!
Servings: 4
Ingredients
- ½ tablespoon canola oil or olive oil
- 1 pound boneless, skinless chicken breasts or thighs cut into 1 inch chunks
- 1 cup orange juice
- 2 teaspoons orange zest ~the zest of one large navel orange
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon fresh ginger root grated
- 1 clove garlic minced
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Turn the Instant Pot to sauté, add in ½ tablespoon canola oill, and let heat for 1-2 minutes.
- Once the oil is heated, add1 pound boneless, skinless chicken breasts or thighs (cubed) to the inner pot and sauté for 2-3 minutes, or until lightly browned on all sides. Once the chicken is golden hit cancel to turn the Instant Pot off.
- In a small bowl, combine 1 cup orange juice, 2 teaspoons orange zest, ¼ cup low-sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice wine vinegar, 1 tablespoon fresh ginger root, and 1 clove garlic (minced) in a small bowl. Add this mixture to the inner pot and using a wooden spoon or spatula, scrape up any browned bits off the bottom of the pot, while stirring the sauce into the chicken.
- Place the lid on the pressure cooker, be sure the vent knob is sealed or locked, and set it to cook on HIGH pressure for 5 minutes. Do this by hitting the manual or pressure cook button and using the +/- buttons to adjust until it reads 5.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes to keep the chicken tender. It is okay to leave on keep warm.
- Once the pressure has been released, remove the lid from the inner pot. Hit cancel to turn off the keep warm function and then hit sauté. Allow the mixture to come to a boil. Meanwhile, whisk together 1 tablespoon cornstarch with 2 tablespoons water until dissolved. Whisk the cornstarch slurry into the bubbling sauce. Stir/whisk constantly, until the sauce has thickened. It won’t take but a minute or two. Once thickened, turn the Instant Pot off.
- Serve with steamed rice or cauliflower rice.
Video
Notes
Orange Juice: Use ¾ cup for a 6-quart Instant Pot and 1 cup if using an 8-quart Instant Pot. Use fresh or refrigerated orange juice.
Corn-Free Modifications: If you have a corn allergy, you can substitute the cornstarch for tapioca starch or arrowroot powder.
Gluten-Free Modifications: If you need this to be Gluten-Free, be sure to use Tamari or soy sauce labeled gluten-free.
Ginger: If you do not have fresh ginger, do NOT use powdered ginger, just skip the ginger altogether.
Rice Wine Vinegar: Rice wine vinegar is a mild vinegar often used in Asian dishes. If you don't have rice wine vinegar, use white distilled vinegar will work in its place.
Storage: Cooled Leftovers can be stored in an air-tight container for up to 3 days in the refrigerator or frozen for up to 3 months.
Nutrition
Calories: 192kcal | Carbohydrates: 14g | Protein: 25g | Fat: 3g | Cholesterol: 72mg | Sodium: 375mg | Potassium: 541mg | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 24.8mg | Calcium: 18mg | Iron: 0.8mg
