If these ingredients look familiar to you, it’s because I borrowed a lot of flavors from this Honey Orange Pork, which is one of my family’s favorite recipes. I swapped out the cider vinegar for rice vinegar and added a hefty dose of ginger and then used the juices to make the easiest sauce. These are things that you can keep around in the fridge and pantry all the time so you can whip this up easily. You could even sub out powdered ginger if you didn’t have fresh.
Orange marmalade is one of my favorite ingredients to cook with, and honestly- what else do people do with orange marmalade?? I don’t see many people spreading it on toast or plopping it on their PB&J but man it’s good. It’s works perfectly in a sauce like this because it adds sweetness, thickness, and concentrated orange all in one hit.
The sauce comes together in minutes, maybe even seconds.
And then you can just pour it right over your chicken.
If the chicken is frozen, I set it to 15 minutes pressure cooking time, and if thawed, 6 minutes. When it’s done, pop it on a cutting board and shred and while you’re doing that, just turn the heat on the pan and bring the sauce up to a simmer.
I just add a little cornstarch slurry, which takes all those flavorful juices and turns them into a nice sauce that coats the chicken.
From there you can serve it over rice and vegetables, or use it in lettuce wraps or on a salad or whatever. It’s super versatile and my whole family loves it. So there you go, dinner in under 30, boom.
Looking for more Pressure Cooker Recipes? Here’s 3 more for you to try!
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