Serves: 4
 
Ingredients
  • 1lb of Chicken Thighs (diced)
  • 2 Tablespoons of Cooking Oil
  • 1 Yellow Pepper (diced)
  • 1 Red Pepper (diced)
  • 1 Orange
  • ½ Lemon
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon of Sesame Oil
  • 1 Tablespoon of Minced Ginger
  • ⅓ Cup of Rice Vinegar (or any vinegar you have on hand)
  • 4 Cloves of Garlic (minced)
  • Salt and Pepper to Taste
  • 1¼ Cup of Water
  • 1 Tablespoon of Corn Starch (1 Tablespoon of water)
  • Optional - 1 Tablespoon of Crushed Red Pepper Flakes
Instructions
  1. Turn your pot on and press the Saute Button OR the Meat/Poultry. Add the Cooking oil, garlic, yellow pepper, red pepper and diced chicken thighs. Saute until meat is slightly browned.
  2. Add the Soy sauce, sesame oil, ginger, rice vinegar and water, stir well. Grate the orange zest over the pot and then cut the orange in half and squeeze 1 half of the orange into the pot. Squeeze ½ a lemon into the pot and then mix well. Add salt and pepper to taste and then close the lid.
  3. Cook on High for 6 minutes. Once the timer goes off do a quick release and then open the lid and stir.
  4. In a small cup combine cornstarch and water and then add to the pot. Stir well and then turn on Saute mode OR press the Meat/Poultry button. Cook until sauce has thickened and then serve over freshly steamed Jasmine Rice.
  5. Enjoy!
Recipe by Jays Sweet N Sour Life at http://www.jayssweetnsourlife.com/2017/02/pressure-cooker-orange-chicken.html/