My Orange Mongolian Chicken
Original Recipe
Servings: 6
Ingredients
  • 2 lb chicken thighs cut into 2 in cubes
  • 2 TBS vegetable oil
  • 1 tsp sesame oil
  • 1 tsp orange infused oil (may sub orange zest)
  • 1 medium onion thinly sliced
  • 1 TBS garlic paste (Gourmet Garden)
  • 2 TBS ginger paste (Laxmi or whatever you have)
  • 1 tsp Chinese 5 Spice
  • 1 C soy sauce
  • ½ C brown sugar
  • 2 tsp vietnamese chili garlic sauce (substitute 1 tsp red chili flakes)
  • Salt to taste
  • Pepper to taste
  • 3/4 C chopped Spring onions
  • Toasted black and white sesame seeds
  • 2 TBS cornstarch
  • 3 TBS cold water
Steps
  1. Heat IP Sauté to medium add vegetable oil and sesame oil, onions, salt and pepper to taste, stir until translucent.
  2. Add garlic and ginger, orange oil, mix well and allow to cook down and combine.
  3. Add soy sauce and deglaze.
  4. Add chicken and mix to coat. Turn off sauté.
  5. Add brown sugar and Vietnamese chili garlic sauce mix well.
  6. Set IP to manual high 10 minutes then QR when finished.
  7. Turn IP back to sauté low and mix in spring onions and stir for 2-3 minutes.
  8. Add cornstarch and water in bowl separate bowl. Whisk then mix in and stir until sauce is thickened.
  9. Serve over steamed rice.
  10. Sprinkle with toasted sesame seeds.
Notes
  • Originally tried 1 C brown sugar - very sweet!