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Pressure cooker orange chicken 🍊


1 tsp Avocado Oil
1 lb Chicken Breast (skinless, boneless, cut into cubes)
1/4 cup Orange Juice (plus zest from half an orange)
2 1/2 tbs Coconut Aminos
2 tbs Apple Cider Vinegar
1 tbs Ginger (fresh, minced)
1 Garlic (clove, minced)
1 1/2 tsp Arrowroot Powder
1/4 cup Cilantro (chopped, optional)


  1. Turn your pressure cooker to sauté mode and add the oil. Then add the chicken
    and sear on all sides, just until no longer pink, about 1 to 2 minutes. Turn off
    sauté mode.
  2. In a small bowl, add the orange juice, zest, coconut aminos, apple cider vinegar,
    ginger, and garlic and whisk well. Pour into the pressure cooker. Put the lid on
    and set to “sealing” then press manual/pressure cooker and cook for 3 minutes
    on high pressure. Once finished, do a quick release.
  3. Carefully open the lid and remove the chicken with a slotted spoon and set
    aside on a plate.
  4. Add the arrowroot powder and some of the sauce to a small bowl and whisk
    well to create a slurry. Add this to the pressure cooker and turn the sauté mode
    on. Heat through until thickened, whisking often, for about 7 to 8 minutes.
  5. Add the chicken back to the thickened sauce and let it reheat for 1 to 2
    minutes. Divide evenly between plates and top with cilantro, if using. Enjoy!


~Leftovers: Refrigerate in an airtight container for up to three days.
~Serving size: One serving is equal to about 1/2 cup of chicken.
~Serve it with: Serve with cauliflower rice, brown rice, noodles, or quinoa.
~More flavor: Add toasted sesame oil as a garnish. Top with sesame seeds.
~No apple cider vinegar: Use rice vinegar instead.

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