Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized cubes
  • 1 tbsp arrowroot starch ((see recipe notes))
  • zest of 1 orange
  • 1/2 cup fresh squeezed orange juice ((about 2 oranges))
  • zest of 1 orange
  • 1/4 cup coconut aminos ((see recipe notes))
  • 2 tbsp sesame oil
  • 1/2 tsp fish sauce ((see recipe notes))
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh ginger, grated on a microplane
  • sesame seeds ((optional topping))
  • red chili flakes ((optional topping))
  • sliced green onions ((optional topping))

Instruction

  • Zest both oranges and set the zest aside.
  • To make the sauce, add the sauce ingredients to a small bowl or jar and mix well. Pour the sauce into the Instant Pot.
  • Cut chicken into cubes and place it in the Instant Pot.
  • Secure the lid on the Instant Pot and close the pressure valve. Press the “manual” button (or “pressure cook” button) and set the time to cook for 5 minutes at high pressure. Once the time is up, quick release the pressure.
  • While the chicken is cooking, gather any optional topping ingredients you'll use.
  • Once the Instant Pot has released all the steam, carefully remove the lid.
  • Spoon out 1/4 to 1/2 cup of the sauce from the instant pot into a bowl or small jar. Add 1 tbsp of arrowroot starch to the sauce and whisk well until there are no lumps.
  • Press the "Saute" button on the Instant Pot. Pour the sauce back into the pot and and stir frequently to keep the sauce from sticking. Simmer for 5-7 minutes, or until the sauce has thickened. Note - if the sauce is too thin after this step, you can repeat the step of removing some sauce and adding 1-2 tsp more of starch. Or, simply continue to saute everything until the sauce evaporates and thickens to your desired state.
  • Once the chicken is finished, press the cancel button. Sprinkle remaining orange zest over the chicken and serve with any optional toppings.