Serves 4, prep time 10 minutes, cooking time, 8 minutes
1 tablespoon orange zest
8 oranges juiced
4 cloves garlic grated
3 tbsp soy sauce
2 tbsp granulated sugar
3 tbsp brown sugar
3 tbsp rice wine vinegar
2 tbsp grated fresh ginger
2 tsp of Sriracha chilli sauce
4 chicken breasts cubed
2 tbsp sesame oil
2 tbsp cornflour
2 tbsp cold water
Chopped spring onions
In a medium bowl, combine the orange juice, zest, garlic, soy sauce, granulated and brown sugar, vinegar, ginger, and chilli paste, and et to one side.
Select the sauté function on the Nutricook, then and add the oil to the pot.
When the oil shimmers add the chicken. Cook for about 4 minutes; stirring frequently. When the chicken is browned turn off the pot.
Add the marinade and stir, add the lid and close the valve. Select the manual function on high pressure for 5 minutes.
Meanwhile, combine the cornflour and water. When the time is up, release the pressure, remove the lid and gradually stir in the cornflour paste until the sauce thickens.
Finally, serve with steamed rice, lime wedges and top with chopped spring onion.