Ingredients
2
2 servings
- •¼ cup vegetable oil
- •¼ cup cornstarch
- •½ teaspoon salt
- •½ teaspoon garlic powder
- •¼ teaspoon Chinese five-spice powder
- •2 (4 ounce) chicken breasts, cut into bite-sized pieces
- •⅓ cup freshly squeezed orange juice
- •¼ cup water
- •1 tablespoon white vinegar
- •1 tablespoon coconut aminos (soy-free seasoning sauce)
- •1 tablespoon cornstarch
- •1 tablespoon sugar
- •1 teaspoon grated garlic
- •1 teaspoon grated ginger
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil.
- Combine cornstarch, salt, garlic powder, and Chinese five-spice powder in a bowl. Toss chicken in the mixture to coat and shake off excess.
- Saute coated chicken in the hot oil in the pressure cooker pot until golden brown, about 10 minutes. Remove chicken and allow to drain on a baking sheet lined with paper towels. Clean out the pressure cooker pot.
- Turn pressure cooker on again and select Saute function. Combine orange juice, water, vinegar, coconut aminos, cornstarch, sugar, garlic, and ginger in the pot and cook, whisking regularly, until thickened, 5 to 10 minutes. Add cooked chicken and toss to coat.
Nutritional Facts
Per 2 servings
- Calories: 499
- Carbohydrate: 32g
- Fat: 30g
- Fiber: 0g
- Protein: 24g
- Sugar: 10g
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