Warning: You are really going to want to try this recipe!
We are so happy to introduce our October 2019 Featured Chef, Sarah Cook. Sarah has quite the treat for us with an Instant Pot Orange Chicken Recipe. Be sure to visit Sarah’s blog, Sustainable Cooks, for more delicious recipes.
You’re going to love this tender, juicy, and incredibly flavorful Instant Pot Orange Chicken! This easy and healthy orange chicken recipe involves no frying, nothing sketchy – just real food ingredients that beats takeout every time. If you’re looking to make skinny orange chicken in the Instant Pot or on the stovetop, this is the recipe for you! This real food orange chicken sauce recipe is family-friendly and picky-kid approved!
Instant Pot Orange Chicken
Whole30, Paleo, Gluten Free, Keto
Recipe by: Sarah Cook, Sustainable Cooks
USWM Shopping List: Chicken Breast
- 2 lbs chicken breast
- 2 tsp baking soda (optional)
- 1 tsp olive oil, divided
- 2 tsp sesame oil
- 3 tbsp fresh ginger, minced
- 4 cloves garlic (minced)
- 4 tbsp orange zest
- 1/3 cup coconut aminos (or soy sauce, reduced sodium)
- 1/3 cup rice vinegar
- 1/2 cup orange juice
- 2 tsp sriracha (optional)
- 2 tbsp arrowroot powder
- 1 tbsp cool water
- Cut chicken breast into bite-sized pieces. Toss with baking soda, stirring to distribute. Set aside for 10-15 minutes.
- Chop the ginger, garlic, zest and juice the oranges.
- Rinse the chicken thoroughly. I place it in a small strainer and rinse until it runs clear. Pat dry with paper towels.
- Set the Instant Pot to Saute and allow to heat up for two minutes. Add olive and sesame oil. Add chicken and cook for 2 minutes, stirring occasionally.
- Push the chicken to the sides of the Instant Pot, add another tiny drizzle of olive oil, then add ginger and garlic. Stir for 1 minute. Turn Instant Pot to off.
- Add a splash of the orange juice to the pot and use a wooden spoon to deglaze (fancy way of saying “scrape”) any stuck on residue off the bottom of the Instant Pot.
- Add the rest of the ingredients through the arrowroot. Place the lid on the Instant Pot, press Manual>High Pressure>5 minutes. Mix the arrowroot and water until smooth and set aside.
- When the Instant Pot has finished cooking, use a clean kitchen towel to flip the vent to “venting” for a quick release.
- Open the lid and press Saute. Add the arrowroot slurry to the chicken and mix. Allow it to come to a boil, stirring often until the sauce begins to thicken – about 5 minutes. Top with sliced green onion and sesame seeds.
- You do not need to use the baking soda trick for this dish to turn out great. It will still be absolutely delicious if you skip this step. That being said, I highly encourage you to give it a try at some point because it is pure magic. Magic chicken. Chicken magic. A poultry sorcerer.
- Don’t skip the deglazing step (step 6). Any stuck on residue on the bottom of the pot could impact the ability for it to properly come to pressure. Deglazing only adds about 30 seconds of work to the overall recipe. Do it.
- No Instant Pot? Use a large frying pan or wok and cook the chicken throughout until no pink remains. Follow instructions in the recipe card below for more details.
Don’t forget the sides! This recipe pairs nicely with cauliflower rice, plain rice, homemade fried rice, and even stir-fried veggies.
Sarah serves up sustainable, family-friendly recipes on her blog, Sustainable Cooks. She is passionate about her family, gardening, cooking from scratch, and organizing the pantry. Armed with a crazy fun sense of humor, Sarah will not only teach you how to make a delicious recipe, but you will definitely have fun while doing it. Want to learn more about Sarah? Visit her Featured Chef page.