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This Instant Pot Orange Chicken is the perfect blend of zest, tang, and crunch! A quick and easy dinner, ready in under 30 minutes and soon to be a favorite amongst your family.
One of my all time favourite dishes to order at Panda Express is the Orange Chicken! It’s citrusy, yet savory and I can’t get enough of it. This is a dish that makes me and my taste buds very happy and my stomach very full and satisfied, in the best way possible! This instant pot orange chicken is decadently rich, sticky, and subtly sweet.
This is one of those wonderful weeknight meals that the whole family will look forward to, no matter how many times you make it! This orange chicken is so flavorful and easy to make; it’s a favorite of many families, especially mine! Not to mention – the instant pot makes this dish super original and lightning fast, so we can forget all about take out.
What is orange chicken?
Orange chicken is definitely an Americanized Chinese dish. Commonly found in North American Chinese restaurants, this dish has been a staple at both Panda Express (I love you Panda Express) and P.F. Chang’s.
Orange chicken is made of chopped boneless and skinless chicken breast or thigh that’s battered, fried, and coated with a caramelized orange and soy sauce concoction. It’s crunchy, saucy, and hosts the perfect balance of flavors.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Olive Oil or Vegetable Oil
- Chicken – Chicken breast, boneless and skinless, cut into bite sized pieces.
- Ginger – I used fresh ginger, freshly grated.
- Garlic – Fresh is best! Minced.
- Orange Juice – Use your preference.
- Vinegar – Rice vinegar.
- Sugar – Brown sugar.
- Soy Sauce – Soy Sauce.
- Sriracha – My preference is sriracha, but you can use your favourite hot sauce!
- Red Pepper Flakes – For a little kick.
- Orange Zest – For brightness and extra flavor.
- Green Onion – Chopped for garnish!
- Corn Starch – Used as a thickener for the sauce.
How to make instant pot orange chicken
- Cook Chicken – Turn your Instant Pot to the sauté setting and add the oil. If your Instant Pot has a temperature change function, turn it to medium-high heat. Add the chicken and cook for 4-5 minutes, or until browned, stirring occasionally.
- Add Ingredients – Add the ginger and garlic, stir, and cook for 30 seconds or until aromatic. Stir in 3/4 cup of the orange juice, rice vinegar, brown sugar, soy sauce, sriracha, red pepper flakes, and orange zest. Scrape up the bits on the bottom of the pot if needed.
- Cook – Close the lid and cook for 4 minutes on high pressure. Let the pressure release naturally for 5 minutes, then quick release the rest.
- Make the Sauce – Turn your Instant Pot to the sauté setting. In a small bowl, whisk the remaining orange juice with the cornstarch. Once the sauce is bubbling, start mixing in the cornstarch slurry, 1 tbsp at a time, until you’ve reached your desired consistency.
- Finish & Serve – Turn the heat off, garnish with green onion, and serve.
How to serve
I make this dish often, and usually serve mine with rice ( coconut rice or fried rice would be great as well) and steamed broccoli! This combo gives you the ideal balance of protein, starch and veggie – the perfect meal! If broccoli is not available, I might opt for a “stir fry” type mix of veg; bell peppers, peas, mushrooms, bean sprouts, onion etc, or try roasted green beans or carrots! I try to keep that extra crunch factor with the veggies.
How to store leftovers
If you miraculously end up with leftovers, store the chicken in an airtight container. Keep it in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheating
To reheat, warm the chicken in the microwave for a couple minutes or until thoroughly reheated or reheat on the stovetop in a skillet.
Did you like this recipe? Try these!
- Sweet and Sour Chicken
- Easy Beef and Broccoli
- Sticky Honey Soy Chicken Wings
- Quick and Easy Beef Stir Fry
- Instant Pot Cashew Chicken
- Sesame Garlic Chicken
- Asian Style Pepper Steak
- Garlic Soy Chicken
- Bourbon Chicken
Instant Pot Orange Chicken
Equipment
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 2 pounds chicken breast boneless and skinless, cut into bite sized pieces
- 1 tablespoon ginger freshly grated
- 4 cloves garlic minced
- 1 cup orange juice
- 1 tablespoon rice vinegar
- ½ cup brown sugar
- 3 tablespoon soy sauce
- 2 teaspoon sriracha
- ½ teaspoon red pepper flakes
- zest from one orange
- ¼ cup green onion chopped for garnish
- 3 tablespoon corn starch
Instructions
- Turn your Instant Pot to the sauté setting and add the oil. If your Instant Pot has a temperature change function, turn it to medium-high heat. Add the chicken and cook for 4-5 minutes, or until browned, stirring occasionally.
- Add the ginger and garlic, stir, and cook for 30 seconds or until aromatic. Stir in 3/4 cup of the orange juice, rice vinegar, brown sugar, soy sauce, sriracha, red pepper flakes, and orange zest. Scrape up the bits on the bottom of the pot if needed.
- Close the lid and cook for 4 minutes on high pressure. Let the pressure release naturally for 5 minutes, then quick release the rest.
- Turn your Instant Pot to the sauté setting. In a small bowl, whisk the remaining orange juice with the cornstarch. Once the sauce is bubbling, start mixing in the cornstarch slurry, 1 tbsp at a time, until you've reached your desired consistency.
- Turn the heat off, garnish with green onion, and serve.
Tips & Notes:
- Store the leftovers in an airtight container. Keep it in the fridge for up to 4 days or in the freezer for up to 3 months.
