Orange Chicken Lettuce Tacos
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.
Cook Time
Cook Time
For the chicken:
  • 1.2 chicken breast fillets
  • 3.5tbsp cornstarch
  • 1 to 2tbsp of olive oil
  • 1tbsp rice vinegar
  • 1/3cup of water
  • ½cup soy sauce
  • 2tbsp brown sugar
  • 1tbsp hot saucesiracha or something similar (optional)
  • 1tbsp orange zest
  • 1cup of orange juice
  • Salt and pepper
At your service:
  • Lettuce leavesideally leaves that are firm enough to hold the taco in the hand
  • 1cup of cooked rice
  • 1 carrotfinely chopped or grated
  • 1 chives in fine julienne strips
  • ½ red bell pepperfinely julienned
  • 1 cucumberinto thin sticks, cut only for the part without seeds
  • Toasted sesameto serve
  1. 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.
  2. Add the vinegar, water, soy sauce, brown sugar, hot sauce, zest, orange juice, salt, and pepper.
  3. 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 .
  4. 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.
  5. 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.