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INSTANT POT ORANGE CHICKEN

Catalina Castravet
  • 30 minutes
  • Serves 6

INGREDIENTS

2

lbs chicken breast or thighs (cut into 1-2 inch pieces)

2 tbsp

vegetable oil

1 cup

orange juice (no sugar added)

1 tbsp

ginger (grated)

6 cloves

garlic* (minced)

1 tbsp

rice wine (or dry white wine**)

1/2 cup

tomato sauce (optional)

1/4 cup

granulated sugar

1/4 cup

brown sugar

1/4 cup

lite soy sauce

1 tbsp

Sriracha***

zest from 1 orange

2 tbsp

cornstarch

2 tbsp

orange juice

4

green onions (sliced)

extra orange zest


NOTES

  • Loved the kick from the Sriracha! I cooked the chicken on stovetop and then added it to instapot. Followed all other directions as written. I did use white wine because I couldn’t find rice wine at the store. My whole family loved this!

    Amy Poulson • 2019-01-24

6 people Recommend This Recipe