One Pot Orange Chicken
One-pot orange chicken served over steamed rice and with a touch of sriracha for heat. Fast and easy in your pressure cooker, it's the perfect weeknight dinner.
Servings 4 people
Equipment
- pressure cooker
Ingredients
- 2 lbs chicken breast
- 2 tbsp vegetable oil
- 2 cups brown or white rice
Sauce
- 1 cup orange juice
- 1 tbsp grated ginger
- 6 cloves garlic minced
- 1 tbsp rice wine
- ½ cup tomato sauce
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup soy sauce
- 1 tbsp Sriracha
- zest from 1 orange
Cornstarch Slurry
- 2 tbsp cornstarch
- 2 tbsp orange juice
Garnish
- green onions sliced
- orange zest
Instructions
- Start by cutting your chicken into chunks, about 1 inch in size.
- Heat up a large pan over a medium-high heat and add vegetable oil.
- Once the pan has come to heat, add in the chicken and sauté, stirring continuously so it doesn’t stick to the pan. Cook for 2 minutes, or until it starts to turn golden or brown.
- Add all of the sauce ingredients. Stir ingredients and chicken until well combined and the chicken is suitably covered in sauce.
- Put the lid on your pan and leave to simmer for 30 minutes. Turn the heat down if the sauce starts to boil.
- Combine the cornstarch and orange juice for the cornstarch slurry in a bowl. Whisk well until thoroughly combined with no lumps or inconsistencies.
- Add the slurry to the pot and stir in thoroughly. Allow to simmer for 3-4 minutes, allowing the sauce to thicken.
- Remove the pan from the heat and allow to sit for 5 minutes, letting the sauce cool and thicken further.
- Serve the chicken over your choice of rice. Add the garnish and serve.
Notes
If you like your sauce thick, then you can add more cornstarch slurry. Just be sure to keep the ratio of cornstarch to orange juice precisely even at 1:1. If you like your food spicy then try adding a little more sriracha.