Imagine a dish that combines the tangy zest of orange, the savory depth of soy sauce, and perfectly tender chicken - all prepared in just 30 minutes! This Pressure Cooker Chinese Orange Pepper Chicken is not just a meal, it's a culinary adventure that will transport your taste buds straight to the vibrant streets of China, without spending hours in the kitchen. Whether you're a busy professional, a home cook looking for quick and delicious meals, or someone who loves exploring international flavors, this recipe is about to become your new weeknight hero.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, cubed
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- Salt and pepper to taste
Instructions
- Prepare the chicken by cutting boneless chicken thighs into 1-inch cubes, ensuring even sizing for consistent cooking.
- In a medium mixing bowl, whisk together orange juice, soy sauce, minced garlic, minced ginger, salt, and black pepper to create a marinade.
- Add cubed chicken to the marinade and toss to coat evenly. Let marinate for 10-15 minutes at room temperature to enhance flavor absorption.
- Turn on the pressure cooker and select the sauté function. Add a small amount of oil and briefly brown the marinated chicken pieces for 2-3 minutes, creating a golden exterior.
- Add sliced bell peppers and onions to the pressure cooker, stirring to combine with the chicken.
- Close the pressure cooker lid, set the valve to sealing position, and cook on high pressure for 8-10 minutes.
- Once cooking completes, perform a quick release of pressure to prevent overcooking the chicken.
- Open the lid and check chicken's internal temperature reaches 165°F for food safety.
- If sauce seems thin, use sauté function to reduce and thicken for 2-3 minutes.
- Serve hot over steamed rice, garnishing with optional chopped green onions or sesame seeds.
Tips
- Chicken Cut Matters: Use uniform 1-inch cubes to ensure even cooking and consistent texture throughout the dish.
- Marination is Key: Don't rush the marinating process. Those 10-15 minutes allow the chicken to absorb maximum flavor from the orange juice and soy sauce.
- Browning Creates Depth: Take time to briefly sauté the chicken before pressure cooking. This step adds a beautiful golden color and enhances the overall flavor profile.
- Quick Pressure Release is Crucial: Use the quick release method to prevent overcooking and keep the chicken tender and juicy.
- Temperature Check: Always verify the chicken reaches 165°F internally for food safety.
- Sauce Consistency: If the sauce is too thin after cooking, use the sauté function to reduce and thicken it to your desired texture.
- Serving Suggestions: Serve over steamed rice and garnish with chopped green onions or sesame seeds for an extra layer of flavor and presentation.
Nutrition Facts
Calories: 163kcal
Carbohydrates: 9g
Protein: 15g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 40mg
