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Orange Chicken


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  • Sauce:
  • 3-4 lbs chicken breast or thighs cut into 1-2 inch pieces
  • 2 tablespoons vegetable oil
  • 3 cup orange juice no sugar added
  • 1 tablespoon ginger grated
  • 6 cloves garlic* minced
  • 3 tablespoon rice wine or dry white wine**
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3/4 cup lite soy sauce
  • 4 tablespoon Sriracha***
  • zest from 2 oranges
  • Cornstarch Slurry:
  • 6 tablespoons cornstarch
  • 6 tablespoons orange juice


Adapted from


Step 1

Brown chicken on stove

Add the Sauce ingredients to the pot: remaining 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine, orange zest and Sriracha sauce. You can skip the Sriracha sauce or add more if you prefer your food on the spicier side.

Stir gently until all the ingredients are combined and coated in sauce.

Close lid, select Manual, and select 5 minutes on High Pressure. Make sure the vent is closed.
Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure by opening the vent. Open the lid.
Select again the Sauté function, on LOW. In a medium bowl combine cornstarch with the orange juice, whisk until all combined with no lumps.

Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens. Simmer for 2-3 minutes.

Let the Orange Chicken stand for 5-7 minutes, the sauce will thicken more.

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