Instant pots have been all the craze for their ability to cook foods quickly under pressure. With so many different functions you can easily saute, steam, pressure cook, or even make yogurt in this thing. My favorite part about it is the wait time. In a pan this recipe would have probably taken me 45 minutes. In the Instant pot in only took 20.
Paleo Gluten Free Dairy Free Low sugar
1 lb Chicken Breast cut it into 1 inch Cubes
1/4 Cup Tapioca starch
1/2 Tsp Salt
1 Tbs Sesame oil
2 Tbs Olive oil
3/4 Cup Fresh Orange Juice
1tbs Orange Zest
2 Cloves Chopped Garlic
2 Tbs Grated Ginger
1 Tsp Red Chili Paste
3 Tbs Coconut Aminos
3 Chopped Green Onion ( Garnish)
2 Tbs Honey
2 Cups Organic White Sushi Rice (See below on how to make)
1. Cut the Chicken Breast into 1 Inch cubes and place in a bag with the Tapioca Starch & Salt and mix till the chicken is coated. Set aside.
2. Chop up 2 cloves of garlic and grate 2 Tbs of ginger.
3. Place the Orange Juice, Zest, Coconut Aminos, Honey, Red Chili Paste into a bowl and whisk until mixed.
1. Place the 2 Tbs Olive Oil, 1 Tbs. Sesame Oil, 2 Tbs Garlic, and 2 Tbs Ginger into your Instant Pot and set it to saute, stir for two minutes or until the garlic begins to brown.
2. Add in the Chicken and Orange Juice mixture and make sure the orange chicken is not stuck to the bottom. Put the lid on your instant pot and close the pressure valve. Set your Instant Pot to High Pressure Cook for 5 minutes.
3. Once it has cooked for 5 minutes leave it closed for an additional 10. It will continue cooking. After 10 minutes open it up! Garnish with some green onion and sesame seeds. Add this over some rice or veggies and enjoy.
For the rice:
1. Rinse 2 cups or organic Sushi Rice.
2. Place rice in a big pot with the water about an inch above the rice ( about 5 Cups of water).
3. Put pot over medium heat and cover with a lid. Let cook for 15 minutes.
4. Rice should have absorbed most of the water but give the rice a taste if it is still crunchy add in 1 cup of water and stir. Turn the heat down to a simmer for an additional 5 minutes and stir if necessary. Stir some of the water so it is on the bottom of the pan because the rice will start to stick.
5. Once the rice is done use it as a base for your orange chicken. Feel free to add some red peppers and chili past to the rice if you want an extra spicy kick.
If you have a rice cooker follow the instructions which is similar to making it in a pot but with less interference.
– When Purchasing Chicken be sure to get pasture raised and Organic.
-Thai Chili paste can be loaded with sugar and other random ingredients. Huy Fong Chili Paste is the one I would choose.
– You can use another kind of rice if you want for this recipe feel free to experiment.
– Prepping ingredients makes for a faster recipe, the more you make something the faster you will get.