This delicious dish is a classic American-Chinese favorite. It is the easiest homemade traditional recipe that will make use of ingredients easily found in your fridge.
Instant pot orange chicken recipe requires the minimum amount of work, time, and dishes to clean.
This dish is cheap and fast to make. It is also healthier than takeout, and it will save you the efforts of thinking of a good dinner to make for your family. This recipe is perfect for busy weeknights or for entertaining guests.
It leaves behind delicious leftovers that can be stored in the fridge for several days. It can even be gluten-free if you use tamari instead of soy sauce. Try it and it will be your new favorite go-to recipe!
For the best quality meal, make sure you use quality meat. Organic chicken breasts are the ideal ingredient for this dish.
Feel free to leave out the zest and use store-bought orange juice. It is, however, cheaper to use a few oranges instead for the juice and the zest.
You can add veggies that will steam well with the chicken for more nutritional benefits. These include broccoli, zucchini, bell peppers, or spinach to make it a meal.
Flour cannot be a substitute for cornstarch in this recipe as the results will not be the same.
Instant Pot Orange Chicken is incredibly delicious and easy to make with simple ingredients. This recipe for your next dinner or weekend meal.
- 2 lbs boneless skinless chicken breasts or tights diced into 1-inch pieces
- 4 tablespoons vegetable oil
- 1/4 cup cornstarch
- Salt and black pepper to taste (I added 1 teaspoon salt + ½ teaspoon black pepper)
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sesame seeds to garnish (optional)
- Green onions, sliced (optional)
- 1 cup freshly squeezed orange juice (from 3-4 oranges)
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated peeled fresh ginger
- 1 tablespoon finely grated orange zest
- 1/4 cup granulated sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Chinese cooking wine Shaoxing wine (see notes)
- 1 teaspoon sesame oil (I used toasted sesame oil)
- 1/4 teaspoon cayenne pepper (see notes)
Zest 2 Tbsp. Reserve zest.
Put orange juice, honey, sugar, soy sauce, ginger, Chinese wine, garlic, sesame oil, ginger, cayenne pepper, and orange peel in a medium bowl and whisk to blend. Put aside.
In a bowl, mix the fresh orange juice, orange zest, soy sauce, garlic, sugar and ginger, add siracha if you like your chicken spicy. Set it aside.
Heat up your pressure cooker by pressing Sauté and add vegetable oil. Add chicken with salt and pepper and let it cook for 2-3 minutes to become golden brown. While it cooks, make sure you constantly stir it so it does not stick to the pan.
Whisk the sauce already made and add it to the pot. If any chicken bits are stuck in the bottom, make sure you scrape them off so they do not burn.
Secure the lid and press on manual or high pressure. Set the timer for 5 minutes. Make sure the vent is closed.
When the time is up. Turn off the pot and allow a 10 minutes natural release. Open the lid for the rest of the pressure to be released.
Set the pot on Sauté again, on Low. In a bowl, mix the cornstarch with water and make sure there are no lumps. Add the mixture into the pot and gently stir while cooking for a few minutes. Allow it to simmer for 3 minutes to thicken up.
Serve the chicken with rice or with your favorite side dish. You can drizzle some sesame seeds on top of it or some fresh chopped green onions. You can even add hot sauce if you’re feeling brave.