- 0.83 pound boneless skinless chicken breasts or thighs diced into 1/2 inch cubes (380 grams)
- 1/2 cup orange juice (from a fresh orange)
- 1 tsp Finely Chopped Garlic.
- 1 tsp Finely chopped ginger
- 1 tsp red pepper flakes (optional)
- 3 tbsp any neutral oil
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 1.5 tbsp light soy sauce
- 1.5 tbsp Rice vinegar
- 2.5 tbsp ketchup
- 1/4 cup brown sugar
- 2 tbsp white sugar
- 3 tbsp orange marmalade
- 1/2 tbsp orange zest
- 2 tbsp cornstarch mixed with equal parts water to form a slurry
For Flash Marinating Chicken (Optional):
For the Sauce:
1Begin the recipe by gently rubbing the cubed chicken pieces with sesame oil & light soy sauce. Set them aside while you prep the other ingredients. This step is OPTIONAL. However, it adds a nice touch to the recipe.
2Now, set the Instant Pot on SAUTE function & set it on NORMAL heat settings. Add oil & when the oil becomes moderately hot gently release the finely chopped ginger & garlic and saute them for just 30 seconds.
3Next, add the flash marinated chicken pieces & saute them until lightly golden around the edges. Add the red pepper flakes mid way. Saute the chicken while scraping the sides of the pot to loosen any bits & crumbs.
4Add the orange juice & de-glaze the pot very well with the help of a spatula. This is to help prevent the BURN error. It’ll help loosen the bits & crumbs stuck at the base of the pot or on the sides.
5CANCEL the SAUTE function. Close the lid, seal the valve and PRESSURE COOK on HIGH for just 1 min.
6Once, the pressure cooking cycle is over perform a quick release manually moving the valve from the SEALING to the VENTING position. Open the lid carefully.
7Now add all the ingredients mentioned above in the, “For the sauce” category of the Ingredients section and also the cornstarch slurry. Give a good stir. CANCEL the Pressure cook option.
8Turn on the SAUTE function & keep it at LOW. Simmer the sauce until it thickens to the consistency that you prefer (the sauce also thickens further as it cools down). Finally add the orange marmalade, mix well and simmer for just 30 seconds to blend in the marmalade with the sauce. You’ll have a fabulous sticky sweet thick sauce at the end.
9Enjoy with Jasmine Rice, brown rice or noodles.