Finally, add the chicken to your bowl of sauce and stir until all the pieces are covered. When they’re done, place them on a plate over paper towels to remove any excess oil. Heat some more avocado oil in a frying pan and add the chicken pieces to the hot oil, cooking for a few minutes per side until they’re golden and crispy. Now your sauce is done! Transfer it to a bowl, cover and let it stand while you prepare your chicken.įor the chicken, first cut the meat into 1 inch pieces, then put them in a ziploc bag with tapioca starch, salt and pepper and toss to coat. After that, you’ll pour the tapioca mixture back into the pan with the rest of the sauce.īoil the sauce for a couple more minutes then turn down the heat and cook for 3-4 minutes until the sauce is thick and glossy. Once it’s boiling, you’ll add a couple spoonfuls of the sauce into a bowl containing a teaspoon of tapioca starch, and whisk this until it’s smooth. Then, heat your avocado oil in a pan and add the fresh ginger and garlic to cook for a minute.Īdd your orange juice mixture to the pan and stir it with the ginger and garlic, then bring the sauce to a boil. This sweet & savory Orange Chicken recipe is quick, easy and on the table in less than 30 minutes Perfect for a weeknight fakeaway (sorry, Panda Express), this version is better for you than the fast food version and uses real ingredients. This orange sauce takes a little extra effort to perfect, but I promise it’s worth it!įirst, mix together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes and a pinch of salt and pepper. Not to mention the classic glossy, sticky-sweet sauce that every good Asian dish has. This recipe has it all! A mega-punch of crispy-golden-brown goodness on the outside, that ends with your teeth sinking into juicy, tender chicken yumminess on the inside. So, I thought it would only make sense to mix it up (just a little) and bring you a REINVENTED, healthy, whole food version of your favorite Panda Express pick: Orange chicken! Or orange tofu for my vegetarian friends! I still have you making it, loving it, snapping all kinds of hip-foodie Instagram pics of it and generally just being obsessed with it. Last year, I made a paleo, gluten-free and Whole30 approved mango chicken with cauliflower rice that basically broke the internet. But this healthy orange chicken recipe is one that you can feel good about!
I am looking forward to Halloween so I can raid their baskets and steal all the Mike&Ike’s, Jelly Beans, Snickers, and more. The girls are super happy with their soccer classes and now want to practice some more as soon as they get home. The weather has finally been decent the last few days and I am looking forward to spending more time outside with the family. It’s certainly a great idea that I will try in the future. My husband suggested that next time we add some cashews or peanuts before serving. Surely they will become weekly staples in my household. I still haven’t decided which one I like better. Last week I made a yummy Asian sesame chicken, this recipe has the same technique but with very different flavors. It’s super easy to prepare up since it doesn’t need any special ingredients. This particular chicken has a very flavorful thick sauce that hugs the white rice when served together. In a medium bowl, whisk the remaining ingredients until well combined. Transfer to a plate and repeat with the remaining thighs. Place half of the chicken thighs in the pan and sear both sides of the chicken until lightly browned on both sides.
I just throw everything in there and leave. Heat the oil in a frying pan over medium high heat. Not only does it cook fast, it cooks it all by itself. The greatest joy of instant pot cooking is the freedom it gives me to do other things. I serve my chicken with white rice and colorful veggies, it makes for a very festive plate without spending hours in the kitchen. In a medium sized mixing bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, grated orange peel, white vinegar, soy sauce, garlic salt, and cornstarch. This sweet and tangy Instant Pot Orange Chicken whips up in 15 minutes or less and is loved by kids and adults alike. Instant Pot Orange Chicken – this delicious instant pot chicken recipe is ready in 15 minutes or less and is perfect for a quick weeknight dinner idea.Įver since I got my instant pot a few months ago, I haven’t been able to put it down.
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