Orange Chicken Lettuce Tacos


  • 2 lb (1 kg) chicken breast fillets
  • 3.5 tbsp cornstarch
  • 1 to 2 tbsp of olive oil
  • 1 tbsp rice vinegar
  • 1/3 cup of water
  • ½ cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp hot sauce, siracha or something similar (optional)
  • 1 tbsp orange zest
  • 1 cup orange juice
  • Salt and pepper
  • Lettuce leaves
  • 1 cup cooked rice
  • 1 carrot
  • 1 chives in fine julienne strips
  • ½ red bell pepper
  • 1 cucumber
  • Toasted sesame
  • Cut the chicken into smaller strips and then mix with 2 tbsp of cornstarch. Insert the stainless steel bowl into the Instant Pot®. Press the Saute function and adjust the time to 15 Minutes . Add the olive oil, once hot add half of the chicken; cook, stirring, for 3 to 4 minutes or until lightly browned. Repeat with the rest of the chicken and then press Cancel . Put all the chicken in the pot.
  • Add the vinegar, water, soy sauce, brown sugar, hot sauce, zest, orange juice, salt, and pepper.
  • Put on and lock the lid of the Instant Pot®. Making sure the steam release valve is turned to “sealing”. Press the Pressure Cook function, press High level and set the time to 7 Minutes .
  • When finished cooking, press Cancel and turn the steam release valve to “Release” (Venting). Once all the pressure has been released, open the lid. Add the rest of the cornstarch (1.5 tbsp) dissolved in a little cold water; stir and with the heat of the pot the mixture will thicken.
  • Put lettuce leaves on a plate (I put two leaves per taco), place 1 to 2 tbsp of rice, vegetables and finish with orange chicken. Sprinkle with toasted sesame when serving.
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