Ingredients

The following ingredients have 4 Servings
  • 75 ml 0.75 cup orange juice (sugar-free and bit-free juice)
  • 3 tbsp tamari soy sauce or regular if not gluten-free
  • 1 tbsp cider vinegar
  • 1 tsp sesame oil
  • 1 tsp coconut sugar or dark brown sugar (use a calorie-free sugar alternative if on Weight Watchers or keto)
  • 1/2 tsp minced garlic
  • 1/2 tsp ginger puree
  • 1/4 tsp chilli flakes
  • Salt
  • 900 g 2 lb skinless chicken breasts cut into 1.5-2 cm pieces and patted dry
  • 1 1/2 tbsp cornflour
  • Extras
  • 1/2-1 tbsp tamari soy sauce (optional; for IP version)

Instruction

  • Mix together the orange juice, tamari soy sauce, cider vinegar, sesame oil, sugar, garlic, ginger, chilli flakes and salt in a bowl and set aside.
  • Add the chicken and the sauce into the Instant Pot insert.
  • Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 mins.
  • When done allow to NPR for 10 mins then QPR and open the lid.
  • Mix the cornflour with 1 tbsp of water and make a lump free paste.
  • Select the sauté function and add the cornflour paste, mix and sauté for about 3 mins until thickened and switch off the heat.
  • Garnish with spring onion and toasted sesame seeds before serving.