Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs chicken (cut into bite sized pieces)
  • 1.5 tbsp arrowroot starch*
  • 1/2 cup coconut aminos or GF Tamari Soy Sauce
  • 1/3 cup fresh squeezed orange juice**
  • 2 tsp orange zest
  • 1/4 cup rice vinegar
  • 2 tsp sesame oil
  • 3 cloves crushed garlic (divided)
  • 3 tsp finely chopped ginger (divided)
  • 1 tsp crushed red pepper (optional)
  • 3 cups chopped broccoli
  • 2 tsp sesame seeds (optional)
  • 2 tbsp chopped green onion (optional)

Instruction

  • In a small bowl, whisk together the sauce ingredients: coconut aminos, orange juice, vinegar, sesame oil, orange zest, 2 cloves crushed garlic, 2 tsp fresh ginger, and crushed red pepper (if using). 
  • Place chicken and arrowroot starch inside a resalable bag or container. Shake around until chicken is well coated.
  • Select the saute function on your Instant Pot. Once hot, add the avocado oil, 1 tsp garlic, and 1 tsp chopped ginger. Stir, then add chicken. Cook for 1-2 minutes until the chicken is slightly browned. Select the cancel function.
  • Now pour the sauce on top of the chicken. Secure the lid, ensuring the valve is in the sealed position. Select "manual" or "pressure" function and cook on high pressure for 7 minutes.
  • Once cooking is complete, use a quick release. Remove the lid once the steam has been released, and toss in chopped broccoli. Stir, and place the lid back on the IP to let the broccoli steam and cook for another 3 to 4 minutes. 
  • Serve over rice or cauliflower rice with sesame seeds and green onion (if using). 
  • For slow cooker, follow the same instructions with the whisking of the sauce. Coat the chicken with arrowroot starch like above and place chicken inside your slow cooker. Pour sauce over the top. Cook on low for 4-5 hours.