29
Nov

Instantpot Sesame-Orange Chicken

I was so surprised when my take-out remake Sesame-Orange Chicken from my first cookbook, Against all Grain, became such a fan favorite. We liked it when I tested it for the book, but I never expected it to become one of the most popular recipes from the book!

Since it is such a favorite and so many people are loving using the Instantpot lately, I thought I'd convert my original recipe for you to make it even more simple! See page 130 of Against all Grain for the original slow cooker version!

Serve it over cauliflower rice or my fried caul-rice!

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Instantpot Sesame-Orange Chicken



AUTHOR:

SERVES: 4

Ingredients:

  • 2 pounds boneless, skinless chicken thighs
  • 1/3 cup coconut aminos
  • 1/3 cup honey
  • zest of 1 orange
  • 2 tablespoons orange juice
  • 2 tablespoons tomato paste
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoon arrowroot powder
  • 2 tablespoons water
  • Garnish: sesame seeds and chopped green onions

Instructions:

  1. Trim any visible fat from the chicken, then place it in the bowl of an electric pressure cooker. Place the remaining ingredients, except sesame seeds, and toss to coat the chicken. Secure the lid and turn the valve to sealing. Turn the machine to manual high pressure for 10 minutes.
  2. Meanwhile, whisk together 2 tablespoons of water with 2 teaspoons arrowroot powder. Set aside.
  3. Quick release the pressure from the machine and carefully open the lid. Spoon any fat off the top of the sauce then turn the machine to sauté. Pour in the arrowroot slurry, and simmer for 5 to 10 minutes, until thickened.  Use two forks to roughly shred the chicken in the pot. Serve hot, over cauliflower rice if desired.
  4. Garnish with a sprinkle of sesame seeds and green onions.


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