Directions

1. Set to "sear" and add sesame oil.
2. When oil is hot, add chicken, soy sauce, brown sugar, vinegar, and chili sauce. Stir.
3. Close lid and lock. Set to "poultry" and adjust for 5 minutes.
4. When done, quick release until all pressure is released.
5. Open and add marmalade. Stir.
6. Add cornstarch and water to thicken sauce.
7. Plate, top with green onions, and serve.

TIP

1. Serve orange chicken with a rice pilaf.