If you’re eating boring old chicken breasts all the time, you’re doing it wrong. Switching it up and doing chicken thighs every once in a while makes all the difference, I kid you not. If you’re macro counters like us, it’s not many extra grams of fat (2 grams per 4 ounces is all!) and the flavor you get from thighs verses breasts is just to die for. I’m going to prove it to you today with this new recipe I’m sharing. This Sesame Orange Chicken is full of flavor and a guaranteed hit.
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This Sesame Orange Chicken has been a staple in our household for a few years now. It’s not as easy to make as our pork roast, but it’s worth the few extra minutes and ingredients! Trust me.
This recipe is slightly adapted from Danielle Walker’s first cookbook, Against All Grain. If you know anything about Paleo, you know who she is and know her recipes. They are all pretty great and I used to live off her recipes when I was following the Paleo diet. However, since discovering flexible dieting and realizing I don’t have to live without all my favorite carbs and foods, I don’t open it up as much as I used to. This recipe however, has kept me going back over and over again.
You know we’re all about simplicity here. I buy my boneless, skinless, chicken thighs from Costco in the freezer section. You can use fresh, raw chicken thighs, but I keep these in my freezer at all times because it’s just easier and I can whip this recipe up whenever I want.
If you’re one of those people frightened by recipes with more than 5 ingredients, don’t be. This is as simple and mixing everything all up and dumping it in the Instant Pot (or slow cooker!). I’ve said it a few times and I’ll keep saying it. If you don’t have an Instant Pot yet, you’re missing out! I especially love it on week nights because I can throw a meal in it before I head to they gym, and it’s finished when I get home. My crockpot has only come out of hibernation once since I bought my Instant Pot. I think that’s saying something.This next picture is a quick look of how easy this sesame orange chicken is. Give it a try and I promise you’ll love it!
This is amazing over a bed of white fluffy rice, or on our Roasted Cauliflower Rice if you’re watching your carbohydrate intake. If you want to add some extra leftover juices from the cooked chicken to your meal, I’ll list the macros for you below the recipe. Enjoy!
- 3 Pounds Frozen, Boneless, Skinless, Chicken Thighs (or about 2 pounds thawed)
- 4 Tablespoons Honey
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Sesame Oil
- 1/3 Cup Soy Sauce (or Coconut Aminos)
- 2 Tablespoons Orange Juice Concentrate, Frozen
- 1 Teaspoon Ground Ginger
- 2 Teaspoons Crushed Red Pepper Flakes
- 1 Teaspoon Sea Salt
- 1/4 Teaspoon Black Pepper
- Place chicken thighs in your Instant Cooker, making sure not to fill paste the max line.
- In a medium sized measuring cup (makes about 1 cup of marinade) combine remaining ingredients.
- Pour over all the chicken thighs.
- Close the lid and select the poultry setting. Make sure it lights up the "More" setting and set for 35 minutes.
- When finished, quick release and remove chicken from liquid. Shred chicken and add 1/2 cup of the marinade back into the chicken.
- For a thicker sauce, let the pressure naturally release for about 30-40 minutes. (Keep in mind the macros above would not be the same for the thicker sauce)
If cooking in a slow cooker, set to low for 6-8 hours.
I always keep a little extra of the juice leftover to add to my meals. It has to be heated up once refrigerated so make sure to put it in a microwave safe container if you keep some. You know I love my little mason jars, find them here or at your local Target.Follow us @stayfitmom_com and @stayfitmomblog on Instagram and on our Facebook page where we love getting personal. You can also subscribe to Stay Fit Mom for healthy recipes, workouts, and most of all inspiration and encouragement! We are on Pinterest and have lots of healthy recipes pinned!
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