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Orange Chicken anyone?

Orange Chicken in a flash

I have fallen in love with my Instant Pot.  This Orange Chicken was done so fast – even with zoodling the zucchinis.  I love that it’s super healthy, much more so than the deep fried Orange Chicken you often find at restaurants. The Wild Orange oil gives this such amazing orange flavor without begin overpowering.  We tossed our zoodles with a little sesame oil and heated them up for just a few minutes.  It doesn’t take much for zoodles to get overdone and mushy – I like to keep them as close to raw as possible.

We try to stick to a paleo-ish diet most of the time.  I say -ish because there are things we eat that are decidedly not paleo, but we do avoid processed foods and wheat, and eat lots of fruits & veggies. Hana and I like to find recipes and adapt them with healthier options.  This recipe was easy.  Coconut aminos is a great alternative to soy sauce, so it was a simple substitution.  Coconut sugar, while still not GREAT for you, is better than regular sugar.  (It even has a few nutrients in it, like Iron, Zinc, Calcium and Potassium, along with some short chain fatty acids, and polyphenols.)

So without further ado, here’s what Hana and I came up with for dinner tonight.  If you try it, please leave a comment and let us know what you think.  (by the way, she said this was THE best chicken we’d ever made)

Instant Pot “Wild” Orange Chicken

pressure cooker orange chicken
Ingredients
4 large boneless skinless chicken breasts, diced (about 2 lbs.)
1/4 cup coconut aminos
1/4 cup water + 3 tablespoons water, divided
2 tablespoons coconut sugar
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon sweet chili sauce
4-6 drops doTERRA Wild Orange Essential Oil
3 tablespoons cornstarch
2 green onions, chopped
Add chicken, coconut aminos, 1/4 cup water, coconut sugar, rice wine vinegar, sesame oil,  chili sauce and 2 drops Wild Orange oil to the pressure cooker and stir to combine. Cook on high pressure for 3 minutes. When timer beeps, do a quick pressure release.
In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot along with 2 more drops Wild Orange oil. Next, select Saute and simmer until sauce is thick and syrupy.
Serve on zoodles and topped with green onions.


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