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Orange Chicken - Instant Pot Recipe

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This recipe for Orange Chicken - Instant Pot is from Mikes Make Memories Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs chicken breast or thighs cut into 1-2 inch pieces
2 tablespoons vegetable oil

Sauce:

1 cup orange juice no sugar added
1 tablespoon ginger grated
6 cloves garlic* minced
1 tablespoon rice wine or dry white wine**
¼ cup granulated sugar
¼ cup brown sugar
¼ cup lite soy sauce
1 tablespoon Sriracha***
zest from 1 orange

Cornstarch Slurry:

2 tablespoons cornstarch
2 tablespoons orange juice
Garnish:
4 green onions sliced
extra orange zest
Directions:
Directions:
It is important for the chicken not to have any extra moisture, dry it with a few paper towels, and after that cut the chicken into 1-2 inch chunks.

If you want a truly golden-brown chicken, brown it on the stovetop, as the Instant Pot isn't really good for that. Also, after you sauté the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon.

Add the sauce ingredients to the pot: remaining 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine, orange zest, and Sriracha sauce. You can skip the Sriracha sauce or add more if you prefer your food on the spicier side.


Stir gently until all the ingredients are combined and coated in sauce.

Close lid, select Manual, and select 5 minutes on High Pressure. Make sure the vent is closed.

Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure by opening the vent. Open the lid.

Select the Sauté function, on LOW. In a medium bowl combine 2 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps.

Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens. Simmer for 2-3 minutes.

If you want the sauce even thicker, mix one more tablespoon of cornstarch with orange juice and add it to the pot.

Let the Orange Chicken stand for 5-7 minutes, the sauce will thicken more.

Serve over rice and garnish with fresh chopped green onions and extra orange zest.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Notes
*I love the extra garlic in this dish, for some people it may be too much, you can use 3-4 cloves only, if you are not a huge garlic fan.
**You can also skip it if you don't have any on hand.
***You can add more or less Sriracha or skip it entirely, based on preference or use red pepper flakes.

Nutrition
Calories: 337kcal | Carbohydrates: 27g | Protein: 33g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 827mg | Potassium: 775mg | Fiber: 0g | Sugar: 22g | Vitamin A: 305IU | Vitamin C: 28.2mg | Calcium: 30mg | Iron: 1.3mg

 

 

 

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