Ingredients

The following ingredients have 7 Servings
  • 2 pounds chicken breast or thighs, chopped into 1-2 inch pieces
  • 2 tablespoons olive oil
  • 1/2 cup orange juice
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, minced
  • 1/4 cup brown sugar or Swerve Sweetener, Brown
  • 1/4 cup soy sauce or tamari sauce
  • 1 teaspoon Sriracha sauce
  • Zest of 1 orange
  • Salt and pepper to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons orange juice

Instruction

  • Heat Instant pot to Sauté, add olive oil and heat
  • Add the chicken, and cook for about 2-3 minutes or until golden brown.
  • In a small bowl combine the orange juice, garlic, ginger, soy sauce, sugar, orange zest, and sriracha sauce.
  • Add sauce to chicken and stir together until well combined
  • Close lid and select Manual. Cook on high pressure for 5 minutes. Use a 10-minute natural release and turn off the heat.
  • Select the Sauté function on low.
  • In a small bowl combine cornstarch and 2 tablespoons orange juice to make the slurry. Whisk together until there are no lumps.
  • Add slurry to the Instant Pot and gently stir to combine. Cook orange chicken for 2-3 minutes until it begins to thicken.
  • Allow orange chicken to sit for about 5-7 minutes while the sauce thickens more.
  • Serve Instant Pot Orange Chicken with rice or vegetables of your choice.