Instant Pot Orange Chicken
Ingredients:
Chicken
- 1.5 lb Boneless Skinless Chicken Breasts cut into 1" cubes
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 3 tbsp Avocado Oil
Sauce
- .33 c Coconut Aminos Or Tamari
- .5 c Orange Juice or juice from 1 orange
- .5 tbsp Orange Zest
- 2 tbsp Apple Cider Vinegar
- 1 tsp Fish Sauce
- 3 cloves Garlic minced or pressed
- 1 tsp Fresh Ginger minced
- .5 tsp Crushed Red Pepper Flakes
- .5 tsp Arrowroot Powder
- .5 tbsp Water
Toppings
- 1 tbsp Sesame Seeds
- 1 bunches Green Onions chopped
Instructions:
- Season the chicken with salt and black pepper. Set aside.
- Make the sauce: In a small bowl, whisk together all the ingredients for the sauce except arrowroot powder and water, set aside.
- Turn Instant Pot to SAUTE. Add the oil and allow the Instant Pot to heat up. Sear the chicken in batches (placing the browned chicken on a paper-towel lined plate) about 3-4 minutes on each side, until lightly browned. Once all the chicken is browned, add everything back to the Instant Pot and pour the sauce over top.
- Close and seal Instant Pot. Set on MANUAL for 3 minutes, let naturally release for 10 minutes.
- Open lid then press the OFF button and then press the SAUTE button.
- Combine the arrowroot starch with water and stir into the Instant Pot. Allow the sauce to bubble and thicken up.
- Sprinkle with sesame seeds, green onions and serve chicken over cauliflower rice, zoodles or Jasmine / brown rice.
Nutrition
Calories: 336kcal | Carbohydrates: 7g | Protein: 39g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 1682mg | Potassium: 768mg | Fiber: 1g | Sugar: 3g | Vitamin A: 247IU | Vitamin C: 20mg | Calcium: 46mg | Iron: 2mg
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