This orange chicken recipe is sweet with a citrus kick, and comes together in one skillet in just 30 minutes. Perfect for weeknight meals!
Who else would rather have homemade takeout?
I love making my own takeout at home. I can control what ingredients go into it, and honestly it tastes so much better.
Last year, I made an Instant Pot version of this Gluten Free Skillet Orange Chicken. What I found is that trying to sear your chicken in the Instant Pot pot can be difficult since it’s not non-stick. I usually do it in batches and it works just fine, but the chicken does still to stick to the bottom and isn’t as crisp.
Quick side note: you can definitely purchase a non-stick insert for your Instant Pot, which would make browning/searing chicken and meat in the pot much easier! It’s next on my list of things to buy and try.
Anyway, I was determined to make a skillet version, especially for those who don’t have an Instant Pot (but seriously… if you don’t, pop over to Amazon right now and get yourself one of these beauties! They are so worth it).
This easy gluten free skillet orange chicken is a great weeknight meal that doesn’t require a lot of cooking time. Other than the prep and time cutting the chicken, it comes together in about 25-30 minutes and is cooked in a deliciously sweet and slightly tangy citrus sauce.
Keep in mind it’s not a crispy chicken like when you fry it. It’s a bit healthier (and still just as delicious) because it’s pan seared.
How To Make Skillet Orange Chicken
- Start by coating the cubed chicken in some tapioca starch. You can use cornstarch here if you’d like, but I found I really like how tapioca thickens the sauce in the end – it’s a bit smoother than when using cornstarch and is a great grain free option.
- Pan sear the chicken in a little oil over medium high heat, add in sautéed onion and the orange sauce.
- Let simmer for about 10 minutes until almost thickened. Stir in the remaining tapioca & water slurry, then serve hot over your choice of rice or noodles and steamed vegetables.
Can I Make This In The Instant Pot
You definitely can.
Once the chicken has browned and the onions have cooked, add everything to the pot and cook on Manual High pressure for 6 minutes. Use the quick release method for releasing the pressure and steam. Finish by stirring in the remaining tapioca starch and water slurry and gently mix until thickened.
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