Shopping Cart

Orange Chicken Recipe

Orange Chicken

Course Main Course
Cuisine Oriental


  • Instant Pot Multi Pressure Cooker


  • 1 tbsp oil
  • 400 g boneless chicken thighs
  • 1 red pepper diced
  • 1 tsp ginger
  • 2 cloves garlic crushed
  • 30 ml rice vinegar
  • 60 g brown sugar
  • 2 oranges zest and juice
  • 1 tsp chilli flakes
  • 60 ml chicken stock
  • 250 ml orange juice
  • 1 tbsp corn flour + 2 tbsp water
  • 2-3 tbsp Soy sauce
  • Rice and finely chopped spring onions for serving


  • Select Sauté on your Instant Pot, and when the display indicates Hot, add your oil and the chicken thighs.
  • Sauté until golden brown on one side, then remove from the inner pot and set aside
  • Next, add the peppers to the pot and sauté for 2 to 3 minutes until beginning to soften. Then add your ginger and garlic and cook for a further minute. Add your rice vinegar, then deglaze the base of the pot, and cook until the vinegar has reduced slightly.
  • Add the sugar, orange zest, chili flakes, chicken stock and orange juice (250ml + from the fresh oranges) and bring the mixture to a boil, then press cancel and deglaze the pot again.
  • Add the chicken back into the inner pot, secure the lid and select Pressure Cook and set the time for 1 minutes.
  • When the cooking program finishes, perform a quick pressure release, then remove the lid.
  • Press cancel, then select sauté again.
  • Mix together cornflour and water, then pour into the inner pot and stir to thicken the sauce.
  • Serve immediately alongside some rice, scattered with finely chopped spring onions.
Keyword Chicken, Instant Pot