Orange Chicken
COURSE:
Main Course
Orange Chicken
Orange Chicken
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 1 tbsp oil
- 400 g boneless chicken thighs
- 1 red pepper
- 1 tsp ginger
- 2 cloves garlic
- 30 ml rice vinegar
- 60 g brown sugar
- 2 oranges
- 1 tsp chilli flakes
- 60 ml chicken stock
- 250 ml orange juice
- 1 tbsp corn flour + 2 tbsp water
- 2-3 tbsp Soy sauce
- Rice and finely chopped spring onions
Instructions
- Select Sauté on your Instant Pot, and when the display indicates Hot, add your oil and the chicken thighs.
- Sauté until golden brown on one side, then remove from the inner pot and set aside
- Next, add the peppers to the pot and sauté for 2 to 3 minutes until beginning to soften. Then add your ginger and garlic and cook for a further minute. Add your rice vinegar, then deglaze the base of the pot, and cook until the vinegar has reduced slightly.
- Add the sugar, orange zest, chili flakes, chicken stock and orange juice (250ml + from the fresh oranges) and bring the mixture to a boil, then press cancel and deglaze the pot again.
- Add the chicken back into the inner pot, secure the lid and select Pressure Cook and set the time for 1 minutes.
- When the cooking program finishes, perform a quick pressure release, then remove the lid.
- Press cancel, then select sauté again.
- Mix together cornflour and water, then pour into the inner pot and stir to thicken the sauce.
- Serve immediately alongside some rice, scattered with finely chopped spring onions.