Orange Chicken
User Reviews
5
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Prep Time
7 mins
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Cook Time
8 mins
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Total Time
15 mins
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Servings
6
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Calories
227 kcal
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Course
Main Course
Orange Chicken
Description
The recipe starts by mixing orange juice with tamari soy sauce, cider vinegar, sesame oil, coconut sugar, minced garlic, ginger puree, chili flakes, and salt to create a flavorful sauce. Chicken breast pieces are coated in cornflour for a light coating that helps thicken the sauce and improve texture. The chicken and sauce are combined in a slow cooker or Instant Pot and cooked until the chicken is tender and infused with the sauce's bright, citrusy flavors.
The sauce can be thickened after cooking by simmering separately to a glaze consistency and then added back to the chicken. The orange and soy elements create a balance of sweet and savory, with garlic and ginger adding aromatic depth and chili flakes adding mild heat, which can be adjusted to taste.
This Orange Chicken is well suited for serving over steamed rice or noodles, providing a convenient and flavorful meal option. Garnishes like toasted sesame seeds and spring onions add texture and freshness. The dish is practical for meal prep and suitable for leftovers stored in airtight containers.
The notes suggest marinating chicken in the sauce for at least 30 minutes before cooking to enhance flavor absorption, and adjusting chili flakes for preferred spice levels. Using calorie-free sugar alternatives is an option for dietary preferences. The total cooking times refer to the Instant Pot method and do not include pressure build or release times.
Ingredients
- ¾ cup orange juice sugar-free and bit-free juice
- 3 tbsp tamari soy sauce or regular if not gluten-free
- 1 tbsp cider vinegar
- 1 tsp sesame oil
- 1 tsp coconut sugar use a calorie-free sugar alternative if on Weight Watchers or keto, or dark brown sugar
- ½ tsp garlic minced
- ½ tsp ginger puree
- ¼ tsp chili flakes
- salt to taste
- 2 pounds chicken breasts skinless, cut into 1.5-2 cm pieces and patted dry
- 1 ½ tbsp cornflour
Extras
- 1 tbsp vegetable oil (use a calorie-controlled cooking spray if on Weight Watchers for stovetop version for frying)
- ½-1 tbsp tamari soy sauce (optional; for IP version)
Instructions
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.
- Garnish with spring onion and toasted sesame seeds before serving.
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.
- Garnish with spring onion and toasted sesame seeds before serving.
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.
- Garnish with spring onion and toasted sesame seeds before serving.
Notes
- Cut chicken into uniform 1.5-2 cm pieces for even cooking and consistent texture.
- Marinate chicken in the orange sauce mixture for at least 30 minutes before cooking to enhance flavor absorption.
- Adjust chili flakes according to spice preference; start with less and add more if desired.
- Cooking times given apply to Instant Pot method only; include additional time for pressure build and release.
- Substitute coconut sugar with calorie-free sugar alternatives to reduce calories and carbs.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 33g | 66% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 762mg | 32% |
| Potassium | 632mg | 13% |
| Sugar | 3g | 6% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 13mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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