Recently I had the privilege of spending two weeks with one of my dearest friends in Arizona. We had such a wonderful time together. I had fun cooking in her beautiful kitchen. One of the things I cooked was, you guessed it, orange chicken. That’s where the video below was recorded.
Wow, talk about a delicious meal that you can make right in your instant pot, orange chicken is it! This is a gluten free but flavorful recipe that is sure to delight your taste buds.
I will warn you this recipe has a bit of a kick to it. If you aren’t crazy about spicy hot food, then you will definitely want to cut back on the amount of red cayenne pepper you add. I put one teaspoon of cayenne pepper in mine but you might want to start with 1/3 or 1/2 teaspoon.
The video below gives step by step instructions for making this delicious recipe. By the way, when I came home from Arizona I made this recipe for my husband and I added fresh orange wedges and stir fry veggies. You can add those after you add your chicken back into the sauce and saute for 5 or 6 minutes.
What is your favorite recipe to cook in your instant pot? I would love to connect with you. Please leave me a comment down below. Have a blessed day my friend and happy cooking!
Orange Chicken Recipe:
5 to 6 fillet boneless, skinless chicken breasts
2/3 cup coconut aminos
2/3 cup honey
4 tbsp of tomato paste
4 tbsp of orange juice
4 tsp of minced garlic
2 tbsp of sesame oil
1 tsp ground ginger
1/2 tsp salt
1 tsp of ground Cayenne red pepper
1/2 tsp black pepper
Sesame Seeds (optional)
Prepare chicken breasts (remove fat)
Place in the instant pot
Place all the ingredients except for sesame seeds in a bowl and whisk until sauce is evenly combined.
Pour over chicken. (I made sure all the chicken was coated with sauce.)
Turn instant pot on manual or pressure cook high for 8 to 10 minutes. If your chicken is completely thawed, cook for 8 minutes on high with a five minute self release and then do a quick release.
If chicken is partially frozen, cook for 10 minutes.
Frozen chicken breasts cook for 12 minutes and then do a 5 minute self release and then follow with quick release. (Make sure frozen chicken breasts are separated before cooking.)
Remove chicken from instant pot.
Turn off instant pot and then turn on Saute mode.
Add slurry to your pot and whisk until sauce thickens.
Add chicken back to pot and allow it to saute for 3 or 4 minutes.
Serve over brown rice or cauliflower rice. Sprinkle sesame seeds on top of chicken and add chopped green onions. Broccoli is a nice side dish.
*If you like you can add little chunks of oranges and stir fry veggies after you put the chicken back in the instant pot and allow it to saute for 5 to 6 minutes in the sauce.
The 8 quart instant pot can be found here:
You can find my Ninja here:
Steam Release Accessory
Sealing Rings for instant pot lid
Silicone Mini oven mitts
You can find my kitchen aid mixer here:
Gluten Free Flour
Tramontina Reverseable Grill Griddle/Quick Defrosting Tray
My Anova Precision Cooker:
You can find Pyrex dishes I use in my instant pot here:
You can find my Vitamix here:
Grapeseed Oil can be found here:
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