Orange Chicken

Experience the ultimate in fakeaway with this tangy-sweet Orange Chicken recipe.

Course Main

Cuisine American, British

Diet Gluten Free

Prep Time 7

Cook Time 8

Total Time 15

Servings

Calories 227kcal

¾ cup (175ml) 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)
½ tsp minced garlic
½ tsp ginger puree
¼ tsp chilli flakes
Salt to taste
2 pounds (900g) skinless chicken breasts cut into 1.5-2 cm pieces and patted dry
1 ½ tbsp cornflour

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)

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.

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.

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.

Cut chicken into uniform pieces (1.5-2 cm) for even cooking. This ensures all pieces cook through at the same rate.
Let the chicken marinate in the orange juice mixture for at least 30 minutes before cooking. This enhances flavor and ensures the chicken absorbs the marinade like your local Chinese restaurant resulting in juicy chicken.
Tailor the amount of chili flakes to your spice preference. You can always start with a smaller quantity and add more if needed.
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.
Storage - Store it in an airtight glass container in the refrigerator for up to 5 days.
There is 1 Blue Plan SmartPoints in one serving of this if you replace the 1 tsp coconut sugar/dark brown sugar with a calorie-free sugar alternative.