Easy Instant Pot Orange Chicken

mommyshomecooking.com

JoAnn Brown Stringer

subheading: For the chicken:

¼ cup cornstarch

Salt and black pepper to taste (I added 1 teaspoon salt + ½ teaspoon black pepper)

2 lb boneless skinless chicken breasts or thighs, cut into 1 ½-inch pieces

4 tablespoons vegetable oil

1 tablespoon cornstarch + 1 tablespoon water

Sesame seeds to garnish (optional)

Green onions, sliced (optional)

subheading: For the orange sauce:

1 cup freshly squeezed orange juice (from 3 to 4 oranges)

¼ cup granulated sugar

3 tablespoons honey

1 teaspoon cornstarch

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon Chinese cooking wine Shaoxing wine (see notes)

3 cloves garlic, minced

1 teaspoon sesame oil (I used toasted sesame oil)

1 teaspoon grated peeled fresh ginger

¼ teaspoon cayenne pepper (see notes)

1 tablespoon finely grated orange zest

1 tablespoon cornstarch + 1 tablespoon water

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