I am so excited to share this recipe with you today. It has a bit of a story to it and has become a Christmas family tradition in our home. It is healthy, delicious and fresh – perfect for our hot South African summers.
Every year on our anniversary, Cole and I would go out and have Orange Duck for dinner at a swanky restaurant. One year, however, we just could not afford it and I tried to make my own – substituting duck with chicken. This was many years ago, and I cannot quite remember the details… but I remember that it was so good that we decided to make that Christmas as well. Somehow it stuck, and I have been re-working and using the recipe ever since. It has become a much-loved traditional Christmas family meal in our home!
Last week I tried to make it in our Instant Pot, and it was so much easier than I could ever have dreamed!!! So, let me get right to it and share this special meal’s recipe with you… hopefully, it can become some sort of a tradition in your home too.
You can serve Orange Chicken with any rice, I prefer to serve it with Jasmine rice or normal white rice.
• 500g chicken fillets, cut into 2cm blocks
• 2 tablespoons coconut oil
• zest of one orange (grate the skin of the orange on the finest option, without getting the white part in)
• 1 cup fresh orange juice
• 1 heaped tablespoon ginger, grated
• 6 cloves fresh garlic, minced
• 1/2 cup tomato sauce
• 40 ml honey
• 40 ml soy sauce
• 1 tablespoon Sriracha (optional)
• extra orange zest
1. Dry the chicken with a few paper towels before cutting, it should not have any extra moisture.
2. Select the Sauté option on your Instant Pot and sauté the chicken in coconut oil over high heat. Do this for 2-3 minutes until golden brown.
3. Add the orange zest, orange juice, ginger, minced garlic, tomato sauce, honey, soy sauce, and Sriracha sauce. Stir until all the ingredients are combined and the chicken is completely coated in sauce.
4. Close the Instant Pot lid, select Pressure Cook, and select 5 minutes on High Pressure. Make sure the vent is closed.
5. Once done, turn off the Instant Pot and let it release pressure naturally.
6. Select the Sauté option again and let it cook over medium heat. Let it thicken… if it does not thicken enough add a tablespoon of Maizena that has been mixed with warm water to form a paste (to avoid any clumps).
7. Let it stand to cool of 7-minutes
8. Serve with Jasmine rice and extra orange zest
How to make Jasmine rice in the Instant Pot™
Everyone constantly goes on about how easy it is to make Jasmine rice in the instant pot. I followed three recipes before I gave up and tried it my own way. It took 5 tries in total to get it the way I like it. Jasmine rice is tricky… you don’t want to undercook it, but it is also so easy to overcook it. This is how I do it… I like my Jasmine rice sticky, but not so sticky that it is mush.
• 2 cups uncooked jasmine rice
• 2 cups water
• a pinch of salt
1. Always rinse your Jasmine rice before use, this is very important!
2. Place your rinsed rice in the Instant Pot, along with the water. Add a pinch of salt
3. Select Pressure Cook, and cook on high pressure for 8 -minutes
4. Allow the pot to release pressure naturally
5. Fluff with a fork and serve immediately
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