overhead view of instant pot orange chicken in blue bowl next to towel
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Orange Chicken

This tangy-sweet Orange Chicken recipe makes for the perfect fakeaway meal.
Course Main
Cuisine American, British
Keyword easy chicken breast recipe, fakeaway, quick chicken
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 6
Calories 227kcal
Author Bintu Hardy | Recipes From A Pantry

Ingredients

  • 175 ml (0.75 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 or dark brown sugar (use a calorie-free sugar alternative if on Weight Watchers or keto)
  • 1/2 tsp minced garlic
  • 1/2 tsp ginger puree
  • 1/4 tsp chilli flakes
  • Salt
  • 900 g (2 lb) skinless chicken breasts cut into 1.5-2 cm pieces and patted dry
  • 1 1/2 tbsp cornflour

Extras

  • 1 tbsp vegetable oil (use a calorie-controlled cooking spray if on Weight Watchers for stovetop version for frying)
  • 1/2-1 tbsp tamari soy sauce (optional; for IP version)

Instructions

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.

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.

Notes

Orange Chicken Info/Tips
  • The cook and total time are for the Instant Pot version only.
    • The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release. Plan for additional time.
  • For fewer calories and carbs, substitute the coconut sugar/dark brown sugar with a calorie-free sugar substitute.
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Weight Watchers Points in Orange Chicken
If you replace the 1 tsp coconut sugar/dark brown sugar with a calorie-free sugar alternative, there are:
  •  1 Freestyle points per serving
  •  5 PointsPlus points per serving
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What to Serve with Orange Chicken
You can also use Orange Chicken in my Chinese Chicken Salad recipe.

Nutrition

Calories: 227kcal | Carbohydrates: 6g | Protein: 33g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 762mg | Potassium: 632mg | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 16.4mg | Calcium: 13mg | Iron: 0.9mg