Healthy Recipe for Orange Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

2 lbs boneless, skinless chicken breasts

4 cups steamed broccoli or green beans

2 tablespoons toasted sesame oil

2 cups orange juice

1/4 cup chicken broth (optional - no salt added)

1/4 cup coconut aminos

3 tablespoons honey

1 teaspoon garlic powder

2 teaspoons fresh ginger*** (grated)

1/2 tablespoon orange zest

1/2 teaspoon pepper

Directions

Clean + cut chicken into 1 inch cubes.

In a large frying pan, heat sesame oil. Cook the chicken until the edges are brown and slightly crispy (Approx 12-15 minutes)

As the chicken is cooking, stir together the sauce mixture in a separate bowl

Once the chicken is thoroughly cooked remove it from the pan and place it off to the side in a separate bowl.

Pour the sauce mixture into the same pan you cooked the chicken in.

Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken. (You will know it has thickened when you scrape the pan and it pulls away from the pan) The sauce should be bubbling the entire time.

When the sauce thickens, add the cooked chicken back in + stir to coat the chicken

Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa.

Sprinkle with sesame seeds + enjoy!

*** If substituting ground ginger for fresh ginger, cut the amount to 1/2 teaspoon

Instant Pot Instructions

IMPORTANT: If making this recipe in the instant pot you will need 3 teaspoons of cornstarch or arrowroot powder. You also must use 1/2 the amount of ingredients in the sauce recipe, except for chicken stock. Ex: Orange Juice: 2 cups = 1 cup

Mix together 1/2 the amount called for in the recipe for the orange juice, coconut aminos, honey, garlic powder, ginger, orange zest and pepper. Set aside.

Turn the Instant Pot to sauté on the highest heat setting. Drizzle in 2 tablespoons of sesame oil and allow it to heat up. The Instant Pot will display the word “hot” when it’s ready.

Trim the chicken breasts and dry them off with paper towels. When the Instant Pot is hot place the chicken breasts in the oil. You’ll need to do 2 at a time so you do not crowd the pot. Sear them on each side for 2 minutes then flip just to get a golden color. You’re not trying to cook them through.

Pull them out and set them on a cutting board. Dice them into 1 inch pieces.

Put the diced chicken back into the Instant Pot and pour the sauce mixture over. Close the lid and put the vent to sealing. Set it to Manual High Pressure for 3 minutes. Note that pot will take 3-5 minutes to come to pressure before the display starts counting down the 3 minutes you’ve set.

When it’s finished quick release the steam by setting the valve to venting. Be sure to use a towel or pot holder to do this so you don’t get burned.

When the Instant Pot releases all the steam the button will lower down and you’ll be able to safely open the lid.

Remove the chicken with a slotted spoon and place on a plate. Mix together the chicken broth and corn starch.

Turn the Instant Pot back to sauté choosing the highest heat setting again. Your sauce should begin to bubble. Stream in the corn starch slurry and whisk. Allow the mixture to boil for 7-9 minutes until it’s nice and thick.

Return the chicken to the sauce and select the “Keep Warm” setting on the Instant Pot. Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa.

Nutrition

• Serving Size: 1.5 cups chicken + veggi
• Calories: 470 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 145 mg
• Sodium: 570 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 3 g
• Total Sugars: 25 g
• Protein: 52 g