Discover The Mouthwatering Recipe For Orange Chicken

Introducing our healthy Orange Chicken recipe a burst of sweet and tangy flavors that will tantalize your taste buds! This dish combines tender chicken thighs, a symphony of aromatic ingredients, and a luscious orange-infused sauce that's sure to impress. Whether you're a fan of a mild kick or crave some extra heat, this recipe can be easily tailored to your preference. With a perfect balance of savory and citrusy notes, it's an irresistible treat that's as easy to cook as it is to savor. So, let's dive into the world of culinary delight and discover how to create this mouthwatering Orange Chicken sensation!
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Orange Chicken Recipe

Ingredients:
5 -6 chicken thighs, skin on bone in is fine
yellow onion, super fine dice
1 tsp. Sriracha sauce, more if you like it hot
cup chicken broth
cup plus 1 Tbsp. honey
cup tamari sauce or soy sauce
1 Tbsp. rice wine vinegar
tsp. Sesame seed oil
4 cloves garlic, minced
1 heaping tsp. Fresh ginger or tsp. Dried
2 oranges juiced and 1 zested
2 tsp. Ketchup
1 - 2 Tbsp. olive oil

Thickener:
2 Tbsp. cornstarch
2 Tbsp. cold water
Green onion, sliced for garnish

Directions:
Season chicken with salt and garlic salt on both sides. Turn the instant pot to saute and add 1 to 2 tbsp. of olive oil. When it is hot, add the chicken thighs skin down and let them sear for 3 to 4 minutes per side. Then take them out and place in a dish to keep warm.

Add the onion to the pan and saute for 3 to 4 minutes, scraping down the bottom of the pan to loosen the brown bits. These add lots of flavor to this sauce.

After sauting for 4 minutes add the ginger and garlic and saute for 1 minute stirring constantly. Now we are going to add all the rest of the ingredients: the orange juice, tamari sauce, honey, ketchup, sesame oil, chicken stock, rice wine vinegar, and the sriracha sauce. Stir until well combined.

Add the chicken to the pot and place the lid on top. Place the vent to seal and pressure cook on high for 6 minutes. Then do a slow release for 10 minutes.

Remove the chicken to a plate to keep warm. Combine equal parts of cornstarch and cold water and mix with a spoon. Turn the instant pot on to saute for 4 minutes and once the sauce starts bubbling, slowly add the cornstarch mixture while whisking. This will help prevent lumps from forming. Once all the cornstarch is in, continue to whisk for about 1 minute.

Add the chicken back to the instant pot if it has cooled off too much and let it reheat before serving. I served my orange chicken over white rice and cauliflower rice with a garnish of sliced green onion. Dont forget to add plenty of sauce over all as its the sauce that makes it!

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Rockin Robin
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Disclaimer:
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