Eosinophilic Esophagitis Friendly Instant Pot Orange Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp vegetable oil
For the sauce
- ¾ cup fresh orange juice (from about 3 medium oranges)
- 1 tbsp orange zest (from about 1 large orange)
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp tomato paste
- 2 tsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes
For the slurry
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 cups cooked white rice, for serving
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Season the chicken pieces with salt and pepper. Select the Sauté function on the Instant Pot and heat the vegetable oil until shimmering. Add the chicken in a single layer (work in two batches if needed to avoid crowding) and sear for 2–3 minutes per side, until golden on the outside — the chicken will not be cooked through at this stage. Transfer the seared chicken to a plate and set aside.
- 2
Add the garlic and ginger to the pot and cook, stirring constantly, for about 30 seconds, until fragrant. Watch closely, as they can burn quickly.
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