Not Really Panda Express’s Orange Chicken


  • 2 lbs chicken tenders
  • 3 medium carrots
  • 3 medium garlic cloves
  • 1 tbsp finely grated fresh orange zest
  • 1 cup pulp-free orange juice
  • 1/3 cup Hoisin Sauce
  • 3 tbsp granulated white sugar
  • 1/2 tsp table salt
  • 1/2 tsp ground black pepper
  • 1 1/2 tbsp dditional water
  • 1 tbsp cornstarch
  • Stir the chicken, carrots, garlic, zest, orange juice, hoisin sauce, sugar, salt, and pepper in the insert set in a 5-, 6-, or 8-quart Instant Pot until the sugar dissolves and the mixture is uniform. Lock the lid onto the cooker.
  • For Pressure Cook: Set the Instant Pot for Pressure Cook or Manual and set the pressure level to LOW. The valve must be closed. Set the time for 6 minutes with the Keep Warm Setting off.
    --OR--For Slow Cook: Set the Instant Pot for Slow Cook and set the level to High. The valve must be open. Set the time for 2 hours with the Keep Warm setting off.
  • When the pot has finished cooking under pressure, use the quick- release method to bring the pressure back to normal. Whichever cooking method you’ve used, unlatch the lid and open the cooker. Whisk the water and cornstarch in a small bowl until smooth.
  • Press Sauté and set it for Medium, Normal or Custom 300°F. Set the time for 5 minutes.
  • Stir quite often while the chicken mixture comes to a simmer. Stir in the cornstarch slurry and continue cooking, stirring almost constantly, until bubbling and thickened, less than 1 minute. Turn off the heat and use hot pads or silicone baking mitts to remove the (hot!) insert to a nearby wire rack. Cool for 2 to 3 minutes before serving warm.
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