I stole this recipe for Orange Glazed Chicken from a cookbook called The Ultimate Instant Pot Cookbook: 200 Deliciously Simple Recipes for Your Electric Pressure Cooker. A pressure cooker does all the work in this quick and dinner recipe. Chopped chicken is sautéed with oil for a few minutes, then a mixture of orange juice, tomato sauce, soy sauce, hot sauce, brown sugar, garlic powder and ginger is poured over the chicken. The pressure cooker is sealed and the chicken cooks for 10 minutes. Next the chicken is removed from the sauce, and the sauce is thickened with cornstarch. Serve by pouring the thickened sauce over the chicken to finish this tasty Chinese entree.
The key to this recipe is the sauce, it is made with: ½ cups fresh orange juice, ½ cup tomato sauce, 2 tbsp soy sauce, 1 ½ tsp sriracha, ¼ cup firmly packed brown sugar, 1 tsp garlic powder and ¼ tsp ground ginger.
In a liquid measuring cup, combine the sauce ingredients. Then stir until the sugar dissolves.
Next select sauté on the pressure cooker and heat 2 tbsp avocado oil or other neutral oil. Add 2 lb chicken tenders, cut into 1 inch pieces in an even layer and then sear for 2 minutes until beginning to turn opaque. Stir and cook for 2 more minutes (won’t be fully cooked).
Then stir in the orange juice mixture. Put lid on and seal. Set the PRESSURE high and cook for 7 minutes (will take about 10 minutes to come to pressure).
Then release steam naturally for 10 minutes. Open lid and then remove chicken to serving bowl using a slotted spoon.
Next stir 1 tbsp cornstarch and 1 tbsp water together in a small bowl. Add to the sauce, cook 1 minute more. Then add the chicken back to the sauce, stir to coat.
Top with green onions. Serve with your choice of rice or Fried Rice.
If you liked the recipe for Orange Glazed Chicken you can try other Asian-style recipes like Easy Mongolian Beef, Panda Express Mushroom Chicken, Sweet and Sour Chicken or Easy Hoisin Shrimp.
Orange Glazed Chicken
Ingredients
- ½ cups fresh orange juice
- ½ cup tomato sauce
- 2 tbsp soy sauce
- 1 ½ tsp sriracha
- ¼ cup firmly packed brown sugar
- 1 tsp garlic powder
- ¼ tsp ground ginger
- 2 tbsp avocado oil or other neutral oil with high smoke point
- 2 lb chicken tenders cut into 1 inch pieces
- 1 tbsp cornstarch
- 1 tbsp water
- 1 green onion white and tender green parts, thinly sliced
- Steamed rice
Instructions
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In a liquid measuring cup, combine the orange juice, tomato sauce, soy sauce, sriracha, brown sugar, garlic powder and ginger. Stir until the sugar dissolves.
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Select sauté and heat oil. Add the chicken in an even layer and sear for 2 minutes until beginning to turn opaque. Stir and cook for 2 more minutes (won’t be fully cooked). Stir in orange juice mixture.
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Put lid on and seal. Set the PRESSURE high and cook for 7 minutes (will take about 10 minutes to come to pressure).
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Release steam naturally for 10 minutes. Open lid and remove chicken to serving bowl using a slotted spoon. Stir cornstarch and water together in a small bowl. Add to the sauce, cook 1 minute more.
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Pour sauce over chicken, top with green onions. Serve with your choice of rice.