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5 from 184 votes

Orange Chicken

40 minutes
Calories: 340kcal

Ingredients

  • 175 milliliters orange juice (sugar-free and bit-free juice)
  • 3 tablespoons tamari soy sauce (sugar-free and bit-free juice)
  • 1 tablespoon cider vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon coconut sugar (sugar-free and bit-free juice)
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon ginger purée
  • 1/4 teaspoon chili flakes
  • 900 grams skinless chicken breasts (sugar-free and bit-free juice)
  • 1 1/2 tablespoons corn flour
  • 1 tablespoon vegetable oil (sugar-free and bit-free juice)
  • 1 tablespoon tamari soy sauce (sugar-free and bit-free juice)

Instructions

  • Instant Pot Version Mix together the orange juice, tamari soy sauce, cider vinegar, sesame oil, sugar, garlic, ginger, chilli flakes and salt in a bowl and set aside.
  • Add the chicken and the sauce into the Instant Pot insert.
  • Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 mins.
  • When done allow to NPR for 10 mins then QPR and open the lid.
  • Mix the cornflour with 1 tbsp of water and make a lump free paste.
  • Select the sauté function and add the cornflour paste, mix and sauté for about 3 mins until thickened and switch off the heat.
  • Stove Top Version Mix together the orange juice, tamari soy sauce, cider vinegar, sesame oil, sugar, garlic, ginger, chilli flakes and salt in a bowl and set aside.
  • Add the chicken and the cornflour into a Ziploc bag and mix until the chicken is coated.
  • Heat the oil in a frying pan and cook the chicken pieces in 2 batches till cooked through and set aside somewhere warm (might take 8-10 mins).
  • Put the orange sauce in a separate pot over medium and bubble away for about 5 mins until thickened and reduced by about a third.
  • Switch off the heat, add the cooked chicken to reduce the sauce and mix well.
  • Slow Cooker Version Mix together the orange juice, tamari soy sauce, cider vinegar, sesame oil, sugar, garlic, ginger, chilli flakes and salt in a bowl and set aside.
  • Add the chicken and the cornflour into a Ziploc bag and mix until the chicken is coated.
  • Add the chicken pieces into the slow cooker insert followed by the sauce and mix.
  • Cover the slow cooker and cook on high for 2-3 hours or low for 4-5.
  • If you want a thicker sauce then decant sauce in a small pot over medium heat and bubble away for about 5-7 mins until thickened and return to the chicken.
  • Recipe Notes Orange Chicken Info/Tips
  • The cook and total time are for the Instant Pot version only.
  • The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release.
  • Plan for additional time.
  • For fewer calories and carbs, substitute the coconut sugar/dark brown sugar with a calorie-free sugar substitute