When it comes to my favorite Asian dishes, I am not shy from slathering on tons of sauce or even going for the deep fried goodies. For my Orange Chicken dish, I thought why not try to make it as healthy as possible without sacrificing flavor. I think I nailed it! I skipped the deep fry method (insert screeches and cries humans should not be able to produce) and went straight to the sauce.
Although it was tough to try something that wasn’t deep fried I found this dish to be super delicious and I didn’t miss the extra grease at all! The sauce was perfect and it featured fresh ingredients that I have in my kitchen on a daily basis. Try my Pressure Cooke Orange Chicken, and then come back and tell us what you think in the comments section below.
Want steamed peppers? Just add your trivet and a pressure cooker safe bowl with your peppers inside. Yum!
If you love this recipe check out my recent Pressure Cooker Filipino Beef Tapa Breakfast Recipe. My Beef Tapa Recipe will make you switch out your bacon and sausage for your next Saturday Family breakfast. For more Pressure Cooker Recipe head over HERE to find a list of other delicious meals you can try with your family. Let me know what you and your family think of this delicious Filipino style breakfast dish in a comment below.
- 1 lb of Chicken Thighs diced
- 2 Tablespoons of Cooking Oil
- 1 Yellow Pepper diced
- 1 Red Pepper diced
- 1 Orange
- 1/2 Lemon
- 1 Tablespoon Soy Sauce
- 1 Tablespoon of Sesame Oil
- 1 Tablespoon of Minced Ginger
- 1/3 Cup of Rice Vinegar or any vinegar you have on hand
- 4 Cloves of Garlic minced
- Salt and Pepper to Taste
- 1 1/4 Cup of Water
- 1 Tablespoon of Corn Starch 1 Tablespoon of water
- Optional - 1 Tablespoon of Crushed Red Pepper Flakes
- 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.
- 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 1/2 a lemon into the pot and then mix well. Add salt and pepper to taste and then close the lid.
- Cook on High for 6 minutes. Once the timer goes off do a quick release and then open the lid and stir.
- 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.