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Ingredients requirements - Orange Chicken - Instant Pot:
- Make ready 2 lbs of chicken breast cut into 1-2 inch pieces
- Give 2 Tbsp - oil
- Provide 1/4 c for orange juice
- Provide 1/3 for White or yellow onion chopped large
- Provide of sauce
- Need 3/4 c - orange juice
- You need 1 of tbps hot sauce or taco sauce
- You need 1 - tbps white wine
- Prepare 1/3-1/2 c - tomato sauce
- Provide 1/4 c - soy sauce
- Make ready 1 tbsp curry and ginger powder mixed as you see fit
- Require 1/4 c of sugar
- Make ready 1/4 c of brown sugar
- Give - Orange zest
- Take of thickener
- Require 2-3 tbsp of cornstarch
- You need 2 Tbsp - orange juice
- You need - garnish
- Require 1/2 c for cashews
- You need of Green onion - chopped
- Make ready of Orange zest
- You need of rice
- Make ready - Make some white rice or brown rice or a rice packet
- Provide for Enough rice to be happy
Orange Chicken - Instant Pot making process:
- Dry chicken breasts with paper towels, make them dry. Don't skip this. Chop chicken into 1-2in chunks.
- Turn instant pot to saute on high (more). When it is at Hot, add the oil, chopped onion and chopped chicken. Stir constantly until chicken is just browned on all sides.
- Add the 1/4c orange juice and deglaze the pot with a wooden spoon. When done, cancel the instant pot.
- Add the sauce ingredients to sauteed chicken. Add everything under sauce section and stir until combined and over all chicken pieces.
- Manual pressure cook for 6 minutes. Natural release 10-12 minutes. While your waiting, make the thickener… Mix the cornstarch and orange juice until all clumps are gone. More cornstarch equals thicker sauce.
- Release the pressure and turn back on saute mode (low or normal now). Add the cashews from garnish section. Slowly mix in thickener slurry and stir while cooking for 2-3 minutes until sauce is thick.
- Turn off instant pot. Let sit for 5-7 minutes.
- Spoon over there rice and add green onion and zest as final garnish when serving. Enjoy it inside your face.
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