6 boneless skinless chicken thighs, cut into bite sized pieces
2 packets crystallized True Orange
1/2 teaspoon True Lemon Orange Ginger seasoning
1/4 teaspoon Worschestire sauce
1/2 teaspoon coconut aminos
Mix the above together and let set while you prep the remaining ingredients below.
2 cups bell pepper strips, any color combination will do. I used red, yellow, nd orange.
1 onion, chopped
1 Tablespoon green onion, chopped fine
3 garlic cloves, minced or chopped
2 Tablespoons tomato paste
1/c cup chicken bone broth or water
1 Tablespoon brown sugar substitute, I use Sukrin Gold
1/2 cup Seville Orange Perserves, I use Crofter's brand
1/2 teaspoon pink salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 - 1/2 teaspoon red pepper flakes
Olive oil or cooking spray
Turn the instapot to saute, add a touch of olive oil or cooking spray. Add in the orange ginger marinated chicken thighs.
Sure til lightly browned. Add in the onion, garlic, and seasonings. Mix well
Add the remaining ingredients, mix to combine.
Lock the lid, close the seal, set to 7 minutes, natural release 2 minutes, then manual release.
The sauce will be on that thinner side, if you didn't care for a thinner sauce, use a thickener of your choice to thicken. You can put the pot back on to saute and stir.
Serve with your choice of pasta or rice and top with additional green onion and or sesame seeds as well.
We ate ours with sauteed spinach and Better Than Noodles.
Mangia
Mamma Maria
As always, if you like what you see, comments are appreciated and if you recreate one of my dishes, plead take a photo and post below in the comments.
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