Easy Orange Chicken for Your Pressure Cooker
This quick and tangy pressure cooker orange chicken is sweet, spicy, and perfect for weeknight dinner with rice.
Equipment
- 1 Mixing bowl
- 1 Skillet Large, 12-inch preferred
- 1 Zester
Ingredients
Main ingredients
- 1 large orange zest and juice
- 3 tablespoon soy sauce
- 1.5 tablespoon brown sugar
- 0.5 tablespoon rice vinegar
- 1 teaspoon fresh ginger grated
- 1 garlic clove minced
- 0.25 teaspoon crushed red pepper flakes
- 0.5 tablespoon corn starch for sauce
- 4 chicken thighs boneless, skinless, cut into bite-sized pieces
- 1 egg large
- 2 tablespoon corn starch for dredging
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoon cooking oil
- 4 cups cooked rice for serving
- 2 green onions sliced, for garnish
Instructions
Instructions
- Zest and juice your orange. In a small bowl, combine zest and juice with soy sauce, brown sugar, rice vinegar, ginger, garlic, and pepper flakes. Stir to build sauce.
- Mix 0.5 tablespoon corn starch with 1 tablespoon water until smooth to create slurry for thickening.
- Whisk egg in a bowl. Toss chicken pieces to coat well in the egg mixture.
- Heat skillet with oil over medium heat. Fry chicken in single layer for 5–7 minutes per side until golden and cooked through.
- Remove chicken from skillet. Add sauce mixture to skillet, bring to simmer.
- Stir slurry again and slowly drizzle into simmering sauce while stirring. Cook for 2–3 minutes until thickened.
- Return chicken to the skillet, toss in sauce, and simmer 1–2 minutes until coated and hot.
- Serve over rice and garnish with green onions and remaining zest if desired.
Notes
Store leftovers in an airtight container. Reheat gently on stovetop with splash of broth to keep chicken juicy. Garnish with green onions for freshness.