Weight Watchers Orange Chicken Recipe
This Weight Watchers Orange Chicken Recipe is delicious, easy to make and will help keep you feeling full and satisfied after dinner. Instant Pot Orange Chicken is a great family friendly meal.
Servings: 4 servings
Calories: 252kcal
Equipment
- Instant Pot 6 qt
- Coconut Aminos
- Kitchen Knife
Ingredients
- 1 ½ lbs chicken breast cut into 1 inch cubes
- ¼ cup chicken broth low sodium
- ¼ cup coconut aminos or low sodium tamari or soy sauce
- ¼ cup vinegar rice vinegar
- 6 tsp honey
- 1 tbsp fresh ginger
- 1 tsp crushed red pepper
- 2 cloves garlic minced
- orange zest from 1 whole orange
- orange juice from 1 whole orange
- 2 tsp arrowroot powder or corn starch
Instructions
- Cube your chicken into bite-sized pieces, about 1 inch. 1 ½ lbs chicken breast
- Lightly spray your Instant Pot insert with oil and set to sauté.
- Mix together the chicken broth, coconut aminos, rice vinegar, honey, ginger, crushed red pepper, garlic, orange zest, and orange juice in the pot. ¼ cup chicken broth, ¼ cup coconut aminos, ¼ cup vinegar, 6 tsp honey, 1 tbsp fresh ginger, 1 tsp crushed red pepper, 2 cloves garlic, orange zest , orange juice
- Once the sauce is boiling add your cubed chicken, stir until all of the chicken is coated with the sauce.
- Close and lock the lid and turn the valve to sealing. Select Pressure Cook and set the cook time for 7 minutes.
- When the cook time is complete let the pressure naturally release and remove the lid.
- Remove ½ cup of sauce from the pot to a small bowl and whisk in your arrowroot flour. Add the sauce back to the pot and stir well. Let rest until the sauce thickens. 2 tsp arrowroot powder
- Top with additional ginger and red pepper, if desired, and serve over brown rice or brown rice noodles.
Stovetop Directions:
- Cube your chicken into bite-size pieces, about 1 inch. 1 ½ lbs chicken breast
- Preheat a large skillet over medium heat.
- Add chicken broth, coconut aminos, rice vinegar, honey, ginger, crushed red pepper, garlic, orange zest, and orange juice to your skillet. ¼ cup chicken broth, ¼ cup coconut aminos, ¼ cup vinegar, 6 tsp honey, 1 tbsp fresh ginger, 1 tsp crushed red pepper, 2 cloves garlic, orange zest , orange juice
- Once the sauce is simmering add your chicken. Stir to make sure all of the chicken is coated with the sauce.
- Cover and simmer over medium/high heat for 7-10 minutes until chicken is cooked to an internal temperature of 165°F.
- Remove ½ cup of sauce from the skillet to a small bowl and whisk in your arrowroot flour. Add the sauce back to your pan and stir well. Remove from heat and allow the sauce to thicken. 2 tsp arrowroot powder
- Top with additional ginger and red pepper, if desired, and serve over brown rice or brown rice noodles.
Video
Notes
4 2025 Plan Points | 3 Blue Plan Points | 6 Green Plan Points | 3 Purple Plan Points | 4 2023 Plan Points
Recipe Tips:
- I like to use partially frozen chicken as it is much easier to cut and handle.
- I use a small handheld grater for my garlic and ginger. This also works great for zesting your orange.
- Having precooked frozen brown rice on hand is a huge help for busy weeknights.
Nutrition
Calories: 252kcal | Carbohydrates: 12g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 470mg | Potassium: 642mg | Fiber: 1g | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg