tofu parm

Meal Prep: Orange Chicken

This is a great meal prep or weeknight dinner with the potential for leftovers!

So easy, so quick, you’ll be shocked at how easy this is, i promise!

Ingredients:

  • Instant Pot *below I will give instructions for those with no instant pot*
  • 4 large chicken breasts- cut in chunks
  • Sugar Free BBQ Sauce – 3/4 cup (Click Here) (use 1/2 cup if you don’t want too much sauce left over, but extra sauce left over is great on rice or used to season other meals!)
  • Coconut Aminos (or Tamari or soy sauce) – 2 Tbsp
  • Sugar Free Orange Marmalade – 3/4 cup (use 1/2 cup if you don’t want too much sauce left over)
  • Corn Starch or Arrowroot Powder -2 tsp
  • Salt to taste

Directions

  • Chop chicken breasts into chunks.
  • In Instant Pot, add in chopped chicken, 3/4 cup barbecue sauce, and 2 tbs soy sauce.
  • Cook on Pressure Cook & High for 4 minutes. When done, manual release steam.
  • Take 1/4 cup of the barbecue/soy sauce mixture out of Instant Pot and mix with 2 tsp cornstarch/arrowroot powder in a small bowl. (This is important, this will prevent a clumpy sauce)
  • Add cornstarch broth mixture back into Instant Pot & stir
  • Add 3/4 cup orange marmalade, a big pinch of salt & mix well.
  • Change setting on Instant Pot to sauté setting and sauté for 10 min or until sauce thickens.
  • Allow it to rest 10 minutes, this will thicken the sauce as well, i promise.
  • Serve with rice (white or brown) or cauliflower rice, or a mixture of both!

If you don’t have an instant pot, cut chicken into chunks and cook on the stove top on med heat for 3 minutes. Flip, add 3/4 cup BBQ sauce, 2 Tbsp coconut aminos (or soy sauce), cover and cook for another 3 minutes. Then follow above directions:

  • Take 1/4 cup of the barbecue/soy sauce mixture out of Instant Pot and mix with 2 tsp cornstarch/arrowroot powder in a small bowl. (This is important, this will prevent a clumpy sauce)
  • Add cornstarch broth mixture back into Instant Pot & stir
  • Add 3/4 cup orange marmalade, a big pinch of salt & mix well.
  • Turn heat to med/med high to get a simmer and cook for 6-8 minutes or until sauce has thickened. Turn off the heat & let cool while sauce continues to thicken.
    • (When you turn the heat off and let it rest it really does get thicker so don’t simmer it more than 10 minutes, this will prevent your chicken from drying out)
  • Serve with White or Brown Rice or a mix of Rice & Cauliflower Rice or Serve with Quinoa. Add a veggie like roasted or steamed broccoli (I like to steam broccoli on the stove, once cooked keep broccoli in the pan on high heat and add salt, garlic powder & coconut aminos (red pepper flakes for spice -optional) and stir fry until broccoli is a little charred. Or steamed sugar snap peas or green beans is a great veggie option as well!
  • Top the rice with sliced scallions and top chicken with sesame seeds

**This recipe makes quite a bit of sauce that i ended up tossing because Brian isn’t a big sauce guy, so you could totally make this exact recipe and up the chicken to 5-6 breasts and make enough for the family with left overs or meal prep for you and a loved one!

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