Fa la la la Orange Garlic Chicken – Recipe 8

Counting down the days to Christmas with Spicy Jan – Day 8

Oh Instant Pot Oh Instant Pot … same traditional tune, new catchy jingle! Fa la la la sing it in your opera voice as you get set to prepare a simple savoury chicken dish you can prepare, and get ready to share the recipe.

With busy schedules and tight timelines upon us at this festive time of year, here is an at-home recipe for Orange Garlic Chicken.  You can make it with any cut of chicken, yet I love it with boneless skinless thighs as they breakdown beautifully while simmering away in the sauce.  This is a perfect dinner to serve in a pita with toppings, with Naan Bread, over rice or even rice noodles. You can make one meal or turn up the volume of chicken and marinade to create leftovers to enjoy for days or even freeze.

Let’s begin with a value pack of b/s chicken thighs where often you have 16 pieces or more, in one pack. For many, this will offer three meals.   Here’s how simple preparing this savoury protein can be. In my opinion this is done delicious and timely using the Instant Pot to sear and cook.

Place the inner pot into the Instant Pot, adding 1 chopped onion, 2 tbsp olive oil, on the digital display select Saute. When it mixture begins to heat up, place the thighs into the mixture for quick browning.  This will take approximately 3 – 4 minutes of moving the thighs around ensuring they brown up on both sides.  Note: the Saute setting is very hot and I recommend you stay near the appliance while you are using this setting.

Once seared, add one cup water, secure the lid ensuring the dial is set to seal and set the digital display for Manual HP (high pressure) for 7 minutes. This will fully cook and tenderize the thighs before you add the savoury sauce.

While this is pressure cooking, mix the following ingredients in a bowl and set aside.

  • 3/4 cup orange juice (or 3 fresh squeezed oranges with zest)
  • ¼ cup vegetable broth
  • 2 tbsp chopped (dry or fresh) garlic
  • 1 tbsp tomato paste
  • 3 tbsp soy sauce
  • 1 tsp grated ginger (dry or fresh)
  • 1 tbsp sesame oil

When the 5 beeps sound indicating the time is complete, perform a QR (quick release) to release the pressure and stop cooking.  Once the valve has dropped, safely open the lid being careful of the steam. Drain and discard most of the chicken water leaving in the onions if you wish.  Pour the savory orange mixture over the chicken giving it a thorough stir.  Secure the lid in place setting the pot on HP (high pressure) for 5 minutes.  Although the chicken is cooked and you could essentially stir in the sauce and serve yet cooking the sauce into the chicken will allow the flavour to co-mingle and breakdown the chicken further and enhance the flavours.

This will be very quick as the IP is already warm and the volume of liquid is just over one cup.   Let this cook for the time indicated.

At this point if you wish to let the chicken cook then simmer on a NR (natural release) or or if your gang is hungry and ready to eat you can perform a QR (quick release) and serve this succulent chicken over your favourite side.   Side note:  I love serving with some chopped peanuts and green onions sprinkled on top. Bon Appetite!

Follow the foodie fun with Spicy Jan at 4Brant.com in December 2018!  Bon Appetite!

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