Instant Pot Orange Chicken (Gluten Free)
Servings: 8
Calories: 189.7
Cost per Serving*: $1.42
Equipment
Ingredients
- 1 ½ lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tbsp vegetable oil
- 2 tbsp cornstarch
- 2 tbsp water
Sauce
- 1 cup fresh orange juice (about 4 oranges)
- 1 tbsp orange zest
- 2 tsp ginger paste
- 3 tbsp gluten free soy sauce
- 3 tbsp rice vinegar
- 3 tbsp sugar
- 3 tbsp brown sugar
- 1 tsp Sambal chili paste
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Instructions
- Turn the Instant Pot onto sautee and add the oil.
- When the oil gets hot, add the chicken and cook for 3-4 minutes.
- Turn the pot off and add all of the sauce ingredients.
- Mix well, being sure to scrape up any bits stuck on the bottom.
- Put on the lid and set to "sealing." Cook on manual (high pressure) for 5 minutes.
- Use a natural release for 10 minutes. If the pressure is not fully released in that time then use an instant release so that you can open the pot.
- Remove the chicken and cover to keep warm.
- Turn the pot back to sautee and bring the sauce to a boil
- Make a slurry with the cornstarch and water.
- Add the slurry slowly, stirring constantly, until the sauce reaches your desired thickness.
- Put the chicken back in the pot to mix it in the sauce.
Notes
You can add some sesame seeds for garnish.
Top with sliced green onions just before serving for a little added freshness and flavor.
You can use store-bought orange juice (usually from concentrate) and skip the orange zest, but the orange flavor will be milder and a little flatter than if you squeeze the oranges yourself.
Nutrition
Calories: 189.7kcalCarbohydrates: 14.5gProtein: 19gFat: 5.7gSaturated Fat: 1gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 1.4gTrans Fat: 0.03gCholesterol: 54.4mgSodium: 478.3mgPotassium: 398.8mgFiber: 0.2gSugar: 11.6gVitamin A: 90.7IUVitamin C: 17.5mgCalcium: 14.5mgIron: 0.6mg
Read the full nutritional disclaimer.
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