Introduction
If you’re looking for a delicious and healthy way to enjoy Asian flavors without the carbs, then you’re in for a treat! This low carb Asian orange chicken in the Instant Pot is not only quick to prepare but also incredibly flavorful. Using fresh ingredients and a homemade orange sauce, this dish brings the essence of traditional orange chicken into a healthier version that fits perfectly into a low carb lifestyle.
Whether you’re meal prepping for the week or just want a quick dinner option, this recipe is sure to satisfy your cravings. Plus, the Instant Pot makes cooking a breeze, allowing you to spend more time enjoying your meal and less time in the kitchen.
Recipe Overview
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cubed
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 2 tbsp low carb sweetener (like erythritol)
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch (or xanthan gum for keto)
- 2 tbsp water
- 2 tbsp sesame oil
- Green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Start by preparing the chicken. Cut the boneless, skinless chicken thighs into bite-sized cubes and set them aside.
- In a mixing bowl, combine the orange juice, orange zest, soy sauce, rice vinegar, low carb sweetener, garlic powder, ginger powder, and red pepper flakes if using. Whisk until well combined.
- Turn on your Instant Pot and select the “Sauté” function. Add the sesame oil and allow it to heat up.
- Add the cubed chicken to the pot and sauté for about 3-4 minutes, stirring occasionally, until the chicken is lightly browned.
- Pour the orange sauce mixture over the chicken, ensuring all pieces are well coated.
- Secure the lid on the Instant Pot and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” function and cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow for a natural release for about 5 minutes before carefully switching the valve to venting to release any remaining pressure.
- In a small bowl, mix the cornstarch with water to create a slurry. Turn the Instant Pot back to the “Sauté” setting.
- Add the cornstarch slurry to the pot and stir continuously until the sauce thickens, about 2-3 minutes.
- Remove the pot from heat and serve the orange chicken hot, garnished with sliced green onions and sesame seeds.
Why Choose Instant Pot for This Recipe?
The Instant Pot is a game-changer for busy individuals and families. It combines several cooking methods into one appliance, including pressure cooking, sautéing, and slow cooking. For this low carb Asian orange chicken, the pressure cooking feature ensures that the chicken remains tender and juicy while infusing it with the vibrant flavors of the orange sauce. The sauté function allows for easy browning, which enhances the overall taste of the dish.
Serving Suggestions
This low carb Asian orange chicken can be served in various ways. For a complete meal, consider pairing it with steamed broccoli or cauliflower rice. These low carb options complement the dish beautifully without adding unnecessary carbs. You can also serve it over a bed of shredded cabbage for a crunchy texture.
If you’re entertaining guests or hosting a family dinner, serve the orange chicken alongside other Asian-inspired dishes like stir-fried vegetables or a fresh cucumber salad. This creates a delightful spread that everyone will love.
Storage Tips
Leftover low carb Asian orange chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop over low heat. If you have a larger batch, consider freezing it. Freeze portions in freezer-safe containers for up to 3 months. Just remember to thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. Just be aware that chicken breasts may become drier than thighs if overcooked.
2. Is the orange juice fresh or can I use bottled?
Fresh orange juice is recommended for the best flavor, but you can use bottled juice if that’s what you have on hand. Just be sure to choose a brand without added sugars.
3. Can I make this recipe in advance?
Absolutely! This dish can be made ahead of time and stored in the refrigerator. The flavors tend to improve after a day or two, making it an excellent option for meal prep.
4. What can I substitute for low carb sweeteners?
You can use alternatives like stevia or monk fruit sweetener as substitutes for low carb sweeteners. Just adjust the quantity based on the sweetness level of the alternative you choose.
Conclusion
This low carb Asian orange chicken in the Instant Pot is a fantastic way to enjoy a beloved dish without compromising on your dietary goals. Its quick preparation and robust flavors make it a perfect weeknight dinner option. With just a few simple ingredients and minimal effort, you can create a delicious meal that everyone will enjoy. So why wait? Grab your Instant Pot and get cooking today!
With this easy recipe, you can indulge in the taste of Asian cuisine while staying true to your low carb lifestyle. Happy cooking!
