Sauce
- ½ cup orange juice (from about 1 large orange)
- ¼ cup soy sauce
- 2 Tablespoons light brown sugar
- 1 Tablespoon rice vinegar
- 2 teaspoons orange zest
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
Chicken
- 2 Tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Sliced green onion and sesame seeds, for garnish
For the sauce
Whisk together the orange juice, soy sauce, light brown sugar, rice vinegar, orange zest, garlic, and ginger. Set aside until ready to use.
For the chicken
Heat the Instant Pot using the saute function. Add the olive oil and all it to heat until fragrant – about 2 minutes.
Season the chicken lightly with salt and pepper. Add the chicken to the instant pot and saute until it is crisp and golden brown on all sides– about 8 minutes.
Turn the Instant Pot off of Saute mode and add the sauce to the chicken. Stir to combine.
Attach the lid and ensure the valve is in the “sealing” position. Set the timer to Manual Pressure Cook for 4 minutes.
(Optional) When the Instant Pot has finished, remove the chicken to a small bowl but leave the sauce in the pot. Whisk the cornstarch slurry into the sauce and turn the Instant Pot to the Saute function again. Cook for 3-4 minutes or until the sauce has thickened. Add the chicken back to the sauce and stir to combine.
Garnish with sesame seeds and/or green onion and serve immediately.
Store any leftovers in an airtight container in the fridge for up to three days.
Calories: 256kcal | Carbohydrates: 14g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 944mg | Potassium: 531mg | Fiber: 1g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 19mg | Calcium: 22mg | Iron: 1mg