Instant Pot Orange Chicken {Panda Express Copycat}
This Instant Pot Orange Chicken is a one-pot dump dinner with rice and broccoli that tastes just like the version from Panda Express.
Servings: 6 servings
Calories: 332kcal
Ingredients
- 1 tbsp canola oil
- 3 chicken breasts, diced into 1-inch pieces
- 1/2 cup orange juice
- 1 tbsp orange zest
- 4 cloves garlic, minced
- 1 tbsp fresh minced ginger
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 1/2 cups chicken broth
- 1 cups dry white rice
- 1 head broccoli, chopped into very small pieces
- 4 green onions, sliced
- Sesame seeds, for topping
Instructions
- Add canola oil, chicken, orange juice, zest, garlic, ginger, soy sauce, rice vinegar, brown sugar, chicken broth and rice to Instant Pot in that order. Cook on high pressure for 5 minutes and then do a quick release of the pressure.
- Open lid when safe to do so and stir in broccoli. Replace lid and let sit for 5-10 minutes. Serve in bowls and garnish with green onions and sesame seeds. Enjoy!
Video
Notes
Swap out the chicken breasts for chicken thighs for a juicier cut of meat.
Stir in even more veggies like bell peppers, green beans or mushrooms to up the nutritional value of this dish.
If you're using frozen diced chicken, increase the cooking time to 10 minutes.
Add a bit of spice using hot sauce, red pepper flakes or cayenne.
Store any leftovers in the fridge for up to 5 days. Reheat in a skillet or the microwave.
Freeze this recipe for up to 3 months. Defrost in the fridge then reheat as normal.
Nutrition
Calories: 332kcal | Carbohydrates: 39g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 719mg | Potassium: 897mg | Fiber: 3g | Sugar: 8g | Vitamin A: 786IU | Vitamin C: 109mg | Calcium: 77mg | Iron: 2mg