Instant Pot Tender Japanese Citrus Chicken Thighs (Dairy-Free Crowd-Pleaser)
This Instant Pot recipe delivers incredibly tender, juicy chicken thighs infused with a bright, aromatic citrus-soy glaze. It's a fast, flavorful, and dairy-free main course that's perfect for busy weeknights.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 2-inch pieces
- 1 tbsp avocado oil or other high-heat oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 0.5 cup fresh orange juice
- 0.25 cup low-sodium soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 1 tbsp water for slurry
- 2 tbsp green onions thinly sliced, for garnish
- 1 tsp toasted sesame seeds for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. Make-Ahead: You can marinate the chicken in the sauce ingredients (without cornstarch) for up to 24 hours in the refrigerator for even more flavor. Variations: Add sliced red bell peppers or broccoli florets in the last 2 minutes of pressure cooking for a one-pot meal. Use coconut aminos for a soy-free version. Serving Suggestions: Excellent with steamed jasmine rice, cauliflower rice, or soba noodles. For extra zest, add a squeeze of fresh orange juice or a sprinkle of orange zest before serving.