Orange Chicken

Name: Orange Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes: 4 servings
Ingredients: 5 (2 x 1-inch/5 x 2.5-cm) pieces orange zest (see note); 2 teaspoons cornstarch whisked with 2 tablespoons water to make a slurry (optional); 1 tablespoon Chinese rice cooking wine; 1 tablespoon fresh orange juice; 2 to 3 dried red chili peppers, halved crosswise (optional); Toasted sesame seeds, for garnish; 2 tablespoons soy sauce; 1 pound (450 g) boneless, skinless chicken thighs cut into 1½-inch (7.5-cm) cubes; ¼ cup (60 ml) fresh orange juice (1 large orange); 2 teaspoons minced fresh ginger; 2 teaspoons minced garlic (2 medium cloves); 2 teaspoons granulated sugar; 1 tablespoon vegetable oil; 1 teaspoon rice vinegar; 1 teaspoon sesame oil; 2 green onions, chopped, white and green portions separated; 2 tablespoons cornstarch; 1 tablespoon soy sauce; 2 teaspoons Chinese rice cooking wine

Preparation info

Makes:
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Orange Chicken is just a variation on another Chinese crowd pleaser, General Tso’s Chicken. Unlike the thick-battered pieces of chicken doused in a sticky sweet sauce you might be used to, my version is much lighter and doesn’t involve any deep-frying but has all the flavor of the restaurant versions. Orange beef is a popular variation—simply substitute flank steak or sirloin tips for the chicken.

Ingredients

Main course

Ingredients

Method