Fake Out Take Out

During Covid-19 days, we have done a lot of cooking and eating at home and tried to approximate versions of restaurant cooking that we miss.  While take-out is readily available in our area, we haven't ordered too much and a few weeks ago, I made this version of Orange Chicken that was delicious, not deep fried, and will continue to satisfy my craving for Orange Chicken.  The girls all enjoyed it and it was a hit all around.

Instant Pot Orange Chicken (serves 4)

Recipe from A Fork's Tale

4 chicken breasts

3/4 c. barbecue sauce (I used Sweet Baby Ray's)

2 T soy sauce

3/4 cup orange marmalade

2 tsp cornstarch

Chopped green onions (for garnish)

Optional:  Cooked white rice or cooked ramen noodles (for serving)

Chop the 4 chicken breasts into large chunks.  If the breasts are sliced too thin or the chunks are too small, the end result will be dried out.  Add the chunks with eh barbecue sauce and soy sauce to the Instant Pot.  Cook on manual high for 4 minutes.  When it's done, do a fast release.  Take 1/4 cup of the liquid from the instant pot and put it in a bowl.  Whisk in the 2 tsp cornstarch.  Return it to the instant pot (the whisking should eliminate lumps).  Then, stir the marmalade into the instant pot.  Mix well and then change the setting to "Sauté" and leave it there for 5 minutes, stirring occasionally.  Turn the heat off and let it sit for 5 more minutes.  The sauce will thicken.  Garnish with green onions.  Serve over rice, noodles, or by itself.