Pressure Cooker Orange Chicken
- 2 tablespoons canola oil
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- ⅓ cup water
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon chili-garlic sauce
- 1 cup fresh squeezed orange juice
- salt and freshly ground black pepper to taste
- 2 cups cooked white rice
- optional toppings: green onions and sesame seeds, to taste
- Heat canola oil in pressure cooker set to Sauté on Normal.
- Working in batches, sear chicken in hot oil until lightly browned, about 5 minutes; remove to a plate
- Stir water, soy sauce, honey, rice vinegar, chile-garlic sauce, and orange juice together in the pressure cooker pot; add chicken and stir to coat.
- Lock pressure cooker lid in place. Set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook for 7 minutes on High pressure. Let pressure release naturally for 10 minutes, then set steam vent handle to Venting to quick-release remaining pressure. Press Cancel.
- Remove ¼ cup liquid from the pot to a small bowl. Whisk cornstarch into the liquid to dissolve; stir into sauce in the pot until consistent in color.
- Select Sauté. Cook sauce, stirring occasionally, until thickened, about 5 minutes; season with salt and pepper.
- Serve orange chicken with rice; garnish with green onions and sesame seeds.
If you want a little heat to your orange chicken, brown a few chiles de arbol in the hot oil before adding chicken. You'll lightly season the oil and find a nice, even spiciness to the final dish. If you want a LOT of heat, try adding sliced Fresno chilies with the chicken.
What others are saying
Melissa P says:
Amazing orange chicken sauce! I added extra juice because I love the citrus notes. Way better than what you would get at the cheap Chinese food chains.
Blakely James says:
I followed the tip and browned a couple chiles de arbol in the hot oil before adding chicken. Such a great idea. They were spicy but you could still tell that you were eating orange chicken.
Erin Hudson says:
Awesome dish. I went with chicken thighs because I like the more tender cuts. I also used pure agave instead of honey.
Christy Anderson says:
We used 3 tablespoons of corn starch as this has the same ingredients as the Orange Chicken Lettuce Wraps.
Cynthia Fluck says:
The sauce had decent flavor but needed something more. I added a drop of wild orange essential oil to it after removing from the heat to give it more interest. Also, the chicken gets way over cooked with the provided directions. Next time, I would just sear it, leave it out while the sauce thickens, then finish it in the thickened sauce for a few minutes. There’s really no reason here to pressure cook at all.
David Lichtenstein says:
Very mediocre and lacking flavor.
Joseph Maxwell says:
How much corn starch?