Instant Pot Orange Chicken and Cauliflower with Gluten Free Florida OJ Sauce
This Instant Pot Orange Chicken and Cauliflower dish with gluten free Florida OJ sauce is an easy, high protein weeknight meal that the whole family will love.
Servings 4 people
Calories 339kcal
Ingredients
- 3/4 cup Florida Orange Juice
- 1/4 cup low sodium tamari
- 2 tbsp maple syrup
- 4 cloves garlic minced
- 1 tbsp ginger grated
- 1 tbsp of sriracha or to taste
- 2 tsp extra virgin olive oil
- 2 tsp sesame oil
- 1 1/2 lbs chicken breast cut into bite size pieces
- Pinch each of salt and pepper
- 1 head cauliflower cut into large florets
- 1 tbsp corn starch
- 1 tbsp water
Garnish:
- Green onion thinly sliced
- White and black sesame seeds
- 3 tbsp pomegranate arils
- 3 tbsp toasted coconut chips
Instructions
- In a small bowl whisk Florida Orange Juice, tamari, garlic, ginger, maple, and sriracha and set aside.
- Turn your Instant Pot to sauté and add sesame oil and olive oil. Season the chicken with salt and pepper, and brown for 3 minutes.
- Turn pot off. Add the sauce, close lid and push MANUAL. Set timer for 4 minutes. Set vent to closed and cook.
- When timer goes off, vent, open and add the cauliflower. Push MANUAL and set the timer for 1 minute. Allow to vent then open and remove the chicken and cauliflower to a bowl.
- Set pot to SAUTEE. Mix the cornstarch and water in a small bowl and add to pot. Stir well and let sauté for about 5 minutes or until sauce thickens to your liking.
- Toss the chicken and cauliflower in the Florida OJ sauce.
- Serve on top of rice or cauliflower rice garnished with green onions, sesame seeds, pomegranate arils, and coconut chips.
Nutrition
Calories: 339kcal | Carbohydrates: 23g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 860mg | Potassium: 1209mg | Fiber: 3g | Sugar: 11g | Vitamin A: 140IU | Vitamin C: 96mg | Calcium: 56mg | Iron: 2mg