Ingredients

The following ingredients have 4 Servings
  • 1/2 cup chicken broth
  • 1/4  cup freshly squeezed orange juice
  • 1/2  cup seasoned rice vinegar
  • 1/2  cup soy sauce (or gluten free alternative)
  • 2 tablespoons honey
  • 2  cloves garlic (minced or pressed)
  • 1  tablespoon grated orange zest (about 1 orange worth)
  • 1  teaspoon red pepper flakes ( more or less to taste)
  • 1/4  teaspoon ground ginger
  • 1/4  teaspoon black pepper
  • 1 1/2  pounds uncooked boneless skinless chicken breasts (I use 3 (8 oz) chicken breasts)
  • 2 tablespoons cornstarch
  • 2-4 tablespoons freshly squeezed orange juice
  • Green onion (sliced for garnish)
  • Cilantro (chopped for garnish)
  • Sesame seeds (for garnish)
  • Cauliflower rice, brown rice, etc (for serving)

Instruction

  • Grease Instant Pot with cooking spray. Set aside.
  • Whisk together broth, 1/4 cup orange juice, vinegar, soy sauce, honey, garlic, orange zest, red pepper flakes, ground ginger, and black pepper.
  • Pour half into Instant Pot.
  • Place in chicken breasts.
  • Pour remaining sauce over chicken breasts. 
  • Cover and lock lid (ensure steam releasing handle is pointing to “sealing").

  • Cook using the manual button (set to high pressure) and adjust timer on the Instant Pot to 12 minutes.*
  • The Instant Pot will beep when it's finished. 
Flip the valve to "venting" for a quick release.
 
  • Remove chicken and set aside.
  • In a small bowl, whisk together cornstarch with 2-4 tablespoons of orange juice.***
  • Whisk that mixture into the Instant Pot.
  • Press the saute button on the Instant Pot and bring the sauce to a simmer.
  • Add chicken back in and simmer until the sauce has thickened, about 5 minutes. 
  • Shred the chicken directly in the pot as the sauce is thickening. 
  • Taste and re-season, if necessary and serve!