Name: Orange Chicken Lettuce Tacos
Total time: 7 min
Yield: 8 Portions
Ingredients: 1.2 chicken breast fillets; 3.5 tbsp cornstarch; 1 to 2 tbsp of olive oil; 1 tbsp rice vinegar; 1/3 cup of water; ½ cup soy sauce; 2 tbsp brown sugar; 1 tbsp hot sauce (siracha or something similar (optional)); 1 tbsp orange zest; 1 cup of orange juice; Salt and pepper; Lettuce leaves (ideally leaves that are firm enough to hold the taco in the hand); 1 cup of cooked rice; 1 carrot (finely chopped or grated); 1 chives in fine julienne strips; ½ red bell pepper (finely julienned); 1 cucumber (into thin sticks, cut only for the part without seeds); Toasted sesame (to serve)

Orange Chicken Lettuce Tacos

By :Claudia Varleta

https://dfbkuy5licyr9.cloudfront.net/wp-content/uploads/2023/03/tacospollon4-scaled-1046x1104-c-default.jpg?x39145

Cooking lover, blogger and co-author of the books From the blog to the table, From the blog to the table for children and The scale.

Course

Appetizer, Main Dishes, Snacks

Browse Category

Appetizer, Main Dishes, Snacks

Cooking Technique

Pressure Cooking

Keyword

Chicken and Turkey, Healthy, Instant Pot, Vegetables

Home Category

Appetizer, Main Dishes, Snacks

Cook Time

7 Minutes

Servings

8 Portions

Ingredients

For the chicken:

1.2 chicken breast fillets
3.5 tbsp cornstarch
1 to 2 tbsp of olive oil
1 tbsp rice vinegar
1/3 cup of water
½ cup soy sauce
2 tbsp brown sugar
1 tbsp hot sauce siracha or something similar (optional)
1 tbsp orange zest
1 cup of orange juice
Salt and pepper

At your service:

Lettuce leaves ideally leaves that are firm enough to hold the taco in the hand
1 cup of cooked rice
1 carrot finely chopped or grated
1 chives in fine julienne strips
½ red bell pepper finely julienned
1 cucumber into thin sticks, cut only for the part without seeds
Toasted sesame to serve

Course

Appetizer, Main Dishes, Snacks

Browse Category

Appetizer, Main Dishes, Snacks

Cooking Technique

Pressure Cooking

Keyword

Chicken and Turkey, Healthy, Instant Pot, Vegetables

Home Category

Appetizer, Main Dishes, Snacks

Cook Time

7 Minutes

Servings

8 Portions

Ingredients

For the chicken:

1.2 chicken breast fillets
3.5 tbsp cornstarch
1 to 2 tbsp of olive oil
1 tbsp rice vinegar
1/3 cup of water
½ cup soy sauce
2 tbsp brown sugar
1 tbsp hot sauce siracha or something similar (optional)
1 tbsp orange zest
1 cup of orange juice
Salt and pepper

At your service:

Lettuce leaves ideally leaves that are firm enough to hold the taco in the hand
1 cup of cooked rice
1 carrot finely chopped or grated
1 chives in fine julienne strips
½ red bell pepper finely julienned
1 cucumber into thin sticks, cut only for the part without seeds
Toasted sesame to serve

Instructions

Cut the chicken into smaller strips and then mix with 2 tbsp of cornstarch. Insert the stainless steel bowl into the Instant Pot®. Press the Saute function and adjust the time to 15 Minutes . Add the olive oil, once hot add half of the chicken; cook, stirring, for 3 to 4 minutes or until lightly browned. Repeat with the rest of the chicken and then press Cancel . Put all the chicken in the pot.
Add the vinegar, water, soy sauce, brown sugar, hot sauce, zest, orange juice, salt, and pepper.
Put on and lock the lid of the Instant Pot®. Making sure the steam release valve is turned to “sealing”. Press the Pressure Cook function, press High level and set the time to 7 Minutes .
When finished cooking, press Cancel and turn the steam release valve to “Release” (Venting). Once all the pressure has been released, open the lid. Add the rest of the cornstarch (1.5 tbsp) dissolved in a little cold water; stir and with the heat of the pot the mixture will thicken.
Put lettuce leaves on a plate (I put two leaves per taco), place 1 to 2 tbsp of rice, vegetables and finish with orange chicken. Sprinkle with toasted sesame when serving.