Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Kloosterpot

    Instant Pot Orange Chicken

    6 servings

    portions

    15 minutes

    temps actif

    30 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    2 lbs chicken breast or thighs (cut into 1-2 inch pieces)

    2 tablespoons vegetable oil

    1 cup orange juice (no sugar added)

    1 tablespoon ginger (grated)

    6 cloves garlic* (minced)

    1 tablespoon rice wine vinegar (or dry white wine**)

    1/2 cup tomato sauce (optional)

    ¼ cup granulated sugar

    ¼ cup brown sugar

    ¼ cup lite soy sauce

    1 tablespoon Sriracha***

    zest from 1 orange

    2 tablespoons cornstarch

    2 tablespoons orange juice

    4 green onions (sliced)

    extra orange zest

    Instructions

    pat dry

    It is important for the chicken not to have any extra moisture. Dry it with a few paper towels, and then cut it into 1-2 inch chunks.

    preheat

    Heat up your pressure cooker: press Sauté, click on the Adjust button, and select More to activate the Sauté More function. This means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.

    saute

    Add the oil to the hot Instant Pot, add the chicken, and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sautéing it, stir constantly so it doesn't stick to the bottom of the pan.

    deglaze

    Also, after you sauté the chicken, check if bits are stuck to the bottom. In that case, deglaze the pot with 1/4 cup orange juice and scrape the bits with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.

    make the sauce

    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 vinegar, orange zest, and Sriracha sauce. You can skip the Sriracha sauce or add more if you prefer your food on the spicier side.

    add tomato sauce

    Add the tomato sauce if you are using it. The tomato sauce adds tanginess to the overall sweet recipe and makes it taste more savory. It is based on your preference. I like it both ways: with and without the sauce. You can use less or completely leave it out if you want a pure orange aroma.

    stir

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

    pressure cook

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

    natural release

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

    make the slurry

    Select the Sauté function again on LOW. In a medium bowl, combine two tablespoons of cornstarch with the orange juice, whisking until well combined and free of lumps.

    add the slurry

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

    thicken more if needed

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

    let it rest

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

    serve

    Serve over rice and garnish with fresh chopped green onions and extra orange zest.

    Nutrition

    Taille de Portion

    -

    Calories

    337 kcal

    Lipides Totaux

    9 g

    Lipides Saturés

    4 g

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    96 mg

    Sodium

    827 mg

    Glucides Totaux

    27 g

    Fibres Diététiques

    -

    Sucres Totaux

    22 g

    Protéines

    33 g

    6 servings

    portions

    15 minutes

    temps actif

    30 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

    Collectez, personnalisez et partagez des recettes avec Umami. Disponible pour iOS et Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Conditions • Confidentialité • FAQ

    • Make primary photo
    • Delete photo

    Ingrédients

    2 lbs chicken breast or thighs (cut into 1-2 inch pieces)

    2 tablespoons vegetable oil

    1 cup orange juice (no sugar added)

    1 tablespoon ginger (grated)

    6 cloves garlic* (minced)

    1 tablespoon rice wine vinegar (or dry white wine**)

    1/2 cup tomato sauce (optional)

    ¼ cup granulated sugar

    ¼ cup brown sugar

    ¼ cup lite soy sauce

    1 tablespoon Sriracha***

    zest from 1 orange

    2 tablespoons cornstarch

    2 tablespoons orange juice

    4 green onions (sliced)

    extra orange zest

    Instructions

    1

    pat dry

    2

    It is important for the chicken not to have any extra moisture. Dry it with a few paper towels, and then cut it into 1-2 inch chunks.

    3

    preheat

    4

    Heat up your pressure cooker: press Sauté, click on the Adjust button, and select More to activate the Sauté More function. This means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.

    5

    saute

    6

    Add the oil to the hot Instant Pot, add the chicken, and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sautéing it, stir constantly so it doesn't stick to the bottom of the pan.

    7

    deglaze

    8

    Also, after you sauté the chicken, check if bits are stuck to the bottom. In that case, deglaze the pot with 1/4 cup orange juice and scrape the bits with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.

    9

    make the sauce

    10

    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 vinegar, orange zest, and Sriracha sauce. You can skip the Sriracha sauce or add more if you prefer your food on the spicier side.

    11

    add tomato sauce

    12

    Add the tomato sauce if you are using it. The tomato sauce adds tanginess to the overall sweet recipe and makes it taste more savory. It is based on your preference. I like it both ways: with and without the sauce. You can use less or completely leave it out if you want a pure orange aroma.

    13

    stir

    14

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

    15

    pressure cook

    16

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

    17

    natural release

    18

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

    19

    make the slurry

    20

    Select the Sauté function again on LOW. In a medium bowl, combine two tablespoons of cornstarch with the orange juice, whisking until well combined and free of lumps.

    21

    add the slurry

    22

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

    23

    thicken more if needed

    24

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

    25

    let it rest

    26

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

    27

    serve

    28

    Serve over rice and garnish with fresh chopped green onions and extra orange zest.