Instant Pot Orange Chicken & Rice

Source: https://iwashyoudry.com/instant-pot-orange-chicken-rice/ 

• 2 lbs. chicken thighs, cut into 1 1/2"pieces
• 1 Tbsp. olive oil
• 1 tsp. sesame oil
• 1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. ground ginger (or 2 tsp. minced ginger)

Sauce

• 1 1/2 tsp. fresh orange zest
• 2 Tbsp. fresh orange juice
• 3 Tbsp. soy sauce
• 1/3 cup sugar
• 1/3 cup dry sherry (or chicken broth)
• 1/3 cup chicken broth
• 2 Tbsp. water
• 2 Tbsp. corn starch

Rice

• 1 1/2 cups white rice (I use Jasmine), rinsed until the water runs clear, drained
• 1 1/2 cups water
• sliced green onions for garnish, optional

1. Set the Instant Pot to saute´funtion and increase to high heat.
2. Add olive oil and sesame oil to the inner pot to heat up.
3. Season the chicken with salt, garlic powder and ginger. 
4. Add chicken to the inner pot once hot and cook 2 to 3 minutes, browning on all sides. Turn the Instant Pot to the off position.
5. Meanwhile, whisk together the ingredients for the sauce: orange zest, orange juice, soy sauce, saugar, sherry, and broth. Pour over chicken and stir to coat.
6. Place trivet over the chicken in the Instant Pot.  Combine the rinsed rice and water in an oven-safe  dish (Make sure it is only half way filled as the rice will expand.) 
7. Place the rice filled dish on top of the trivet and close the Instant Pot lid, making sure the vent on top is in the sealed position.
8. Press MANUAL & HIGH PRESSURE for 4 minutes.  Let the pressure naturally release for 10 minutes after cooking (Do not release pressure immediately after cooking, do not turn off IP.)
9. Once 10 minutes is up, quick release of pressure.
10. Carefully remove the rice and fluff with a fork.
11. Meanwhile whisk together the 2 Tbsp. water with 2 Tbsp. cornstarch and turn IP to saute´ mode again.
12. Stir in cornstarch mixture and cook until sauce thickens (about 3 to 4 minutes).  
13. Serve over chicken over rice and garnish with sliced green onions if desired.  Enjoy!

Notes:

• If you want to make the sauce spicy, add a pinch of red pepper flakes and a tablespoon of Siracha sauce to the sauce mixture.
• Janet's notes: Made exactly as written, except subbed water + Better Than Bouillon for the broth and sherry.  Here are some tweaks to try:

1.  Marinate chicken in cornstarch and egg white, then saute´.  Probably could omit the final slurry...
2. Use fresh ginger and garlic and increase amounts for more flavor.
3. Add some cayenne pepper

Sweet & Sour Chicken Wings

• 24 chicken wings, cut in half
• 1 cup sugar
• 1 cup water
• 1 cup soy sauce
• 1/4 cup oil
• 1/4 cup unsweetened pineapple juice
• 1 tsp. garlic powder
• 1 tsp. ground ginger

Mix all ingredients, cover and marinate overnight.

Place wings on a jelly roll pan and our juice over.  Bake at 350º for 50-60 minutes.  

Chinese Chicken

Slice into 2 1/2" x 3/8" strips (no larger), OR pound between waxed paper until 1/4" thick for fillets:

• 1 1/4 lbs. chicken breast (2 large whole frying breasts, split, skinned, boned)

Put chicken in a glass pie plate and sprinkle with

• 3/4 tsp. salt 
• 1/2 tsp. freshly ground pepper

Let stand 20 minutes.
Sprinkle with:

• 4 tsp. cornstarch
• 4 tsp. vegetable oil

Turn gently to coat, let stand 20 minutes.
Fold in:

• 1 unbeaten egg white

Let stand 30 minutes.
Stir fry rapidly with veggies, add sauce of choice.

Note: Total marinating time is 1 hour, 10 minutes.

Green Pepper Steak

Source: Doris
Servings: 4

• 1 lb. beef chuck or round
• 1/4 cup soy sauce
• 1 clove garlic
• 1 1/2 tsp. fresh grated ginger (or 1/2 tsp. ground)
• 1/4 cup oil
• 1 cup green onion, sliced thin
• 1 cup red or green peppers
• 2 stalks celery, sliced thin
• 1 tbsp. cornstarch
• 1 cup water
• 2 tomatoes, cut into wedges

1. Cut beef across the grain into 1/8" thick slices
2. Combine soy, garlic, ginger.  Add beef.
3. Heat oil and brown beef.  Cook until tender, 30-40 minutes, over low heat.
4. Turn heat up and add veggies. Toss until tender-crisp, about 10 minutes.
5. Mix cornstarch with cold water. Add to pan, stir and cook until thickened.
6. Add tomatoes and heat through.

*For 8 servings, double the ingredients, but reduce the water to 1 3/4 cups.  Add another 1/2 tbsp. cornstarch.

Chinese Slaw

Source: Nancy Loizeaux

• 1 lb. head cabbage (or 7 cups shredded)
• 1 small bunch green onion, chopped
• 2 pkgs. ramen noodles, crumbled
• 4 oz. slivered almonds (or sliced)
• 3 tbsp. sunflower seeds
• 4 tbsp. butter

Make dressing ahead of time:

• 1/2 cup oil
• 1/2 cup water
• 1 tbsp. cornstarch
• 1/2 cup vinegar
• 1/2 cup sugar
• 3 tbsp. soy sauce
• 2 ramen seasoning packets 

1. Combine cornstarch with some of the water (cold). Add rest of ingredients and bring to a boil, cooking for 1 minute, then chill.
2. Sauté noodles, almonds and sunflower seeds in butter until lightly browned, cool.
3. Combine all ingredients and serve immediately.

Mongolian Beef

Servings: 2
Prep: 45 minutes

This is a clone of P.F. Chang's Mongolian Beef, it's wonderful!

• 2 tsp. vegetable oil
• 1/2 tsp. minced ginger
• 1 T chopped garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• 1 cup veg oil
• 1 lb flank steak
• 1/4 cup cornstarch
• 1 large green onions

1. Make sauce by heating 2 tsp. oil in a medium saucepan over med-low heat.
2. Add ginger and garlic and quickly add soy sauce & water before garlic scorches.
3. Dissolve brown sugar in the sauce, then raise heat to med and boil 2 to 3 min or until it thickens.
4. Remove from heat.
5. Slice flank steak against the grain into 1/4" bite sized slices.
6. Toss steak with cornstarch to coat lightly, tossing until they separate.
7. As the beef sits, heat up 1 cup oil in a wok (or large skillet).
8. Heat over med heat until it's hot, but not smoking.
9. Add the beef to the oil and saute for just 2 min or until it begins to darken on edges, stirring ro cook evenly. (Don't need to cook through, it will go back on heat later.)
10. Remove meat and drain, pour oil out of wok.
11. Put pan back on heat, return meat and simmer for 1 min.
12. Add sauce, cook for 1 min while stirring then add all the green onions.
13. Cook 1 min longer, then place on a serving place.