Serves 4, prep time 10 minutes, cooking time, 8 minutes
1 tbsp 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
2 tbsp sesame oil
4 chicken breasts cubed
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, chilli sauce and set 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 browned turn off the pot.
Add the marinade and stir, close the lid and seal the valve. Select the pressure function on high pressure for 5 minutes.
Meanwhile, combine the cornflour and cold water.
When the time is up, release the pressure manually, 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.