Description
Delicious and healthy orange chicken recipe that is bursting with flavor and perfect for a nutritious meal.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts (cut in 1 inch cubes)
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
For the Sauce:
- 2 cups orange juice
- 1/4 cup coconut aminos
- 3 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 tablespoon grated fresh ginger
- 1/2 tablespoon orange zest
For Serving:
- 4 cups steamed broccoli or green beans
- 2 cups cooked rice
Instructions
- Cook green beans and rice according to package directions.
- While the chicken cooks, stir together all ingredients for the sauce in a bowl.
- Once the chicken is thoroughly cooked remove it from the pan and set aside in a clean bowl.
- Pour the sauce mixture into the same pan you cooked the chicken in.
- Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken.
- Once the sauce has thickened, add the cooked chicken back to the pot. Stir to coat the chicken in the sauce.
- Serve over steamed vegetables and rice.
- For Instant Pot Instructions:
- Turn the Instant Pot to sauté on the highest heat setting. Drizzle in 2 tablespoons of sesame oil and allow it to heat up.
- Put the diced chicken back into the Instant Pot and pour the sauce mixture over. Close the lid and put the vent to sealing. Set it to Manual High Pressure for 3 minutes.
- When the Instant Pot releases all the steam the button will lower down and you’ll be able to safely open the lid.
- Remove the chicken with a slotted spoon and place on a plate. Mix together the chicken broth and corn starch.
- Turn the Instant Pot back to sauté choosing the highest heat setting again. Stream in the corn starch slurry and whisk. Allow the mixture to boil for 7-9 minutes until it’s nice and thick.
- Return the chicken to the sauce and select the “Keep Warm” setting on the Instant Pot. Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa.
In a large sauté pan, heat olive oil over medium high heat. Add chicken to the pan and cook for 10 minutes until the edges are brown and slightly crispy.
IMPORTANT: If making this recipe in the instant pot you will need 3 teaspoons of cornstarch or arrowroot powder and 1/4 cup chicken stock. You also must use 1/2 the amount of ingredients in the sauce recipe, except for chicken stock.
Trim the chicken breasts and dry them off with paper towels. When the Instant Pot is hot place the chicken breasts in the oil. Sear them on each side for 2 minutes then flip just to get a golden color. You’re not trying to cook them through.
When it’s finished quick release the steam by setting the valve to venting. Be sure to use a towel or pot holder to do this so you don’t get burned.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- Make sure to stir the sauce constantly to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Instant Pot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 20g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Healthy, Orange Chicken, Asian, Instant Pot, Gluten Free, Low Calorie
