How To Make Instant Pot Chinese Orange Chicken Recipe
Crispy and savory battered chicken smothered in tangy orange sauce.
Serves:
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cubed
- 1 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup orange juice
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp minced ginger
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 2 tbsp cornstarch
- 2 tbsp water
- green onions and sesame seeds for garnish
Instructions
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In a shallow dish, whisk together 1 cup cornstarch, salt, and pepper. Coat chicken pieces in mixture.
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Set Instant Pot to sauté mode. Heat 1 tbsp oil and cook chicken until browned on both sides, working in batches if needed. Remove chicken and set aside.
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In the same pot, whisk together orange juice, soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Add chicken back into the Instant Pot and turn to coat.
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Close the lid and cook on high pressure for 3 minutes. Quick release the pressure.
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In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp water to make a slurry. Stir slurry into the sauce in the Instant Pot and let simmer until sauce thickens, about 3-5 minutes.
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Serve over rice, garnished with green onions and sesame seeds.
Nutrition
- Calories : 447kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 109mg
- Sodium : 1756mg
- Total Carbohydrates : 49g
- Dietary Fiber : 1g
- Sugar : 17g
- Protein : 38g
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