To being, prep
4 large boneless skinless Chicken Breasts-chopped into one inch chunks
Set your Instant Pot to Saute Function
Cook 4 Cups of white rice
Once the rice is tender, about 20 minutes, set aside
To the instant pot set on saute add
1 Tablespoon sesame oil
and the prepped chicken
saute 3 minutes
While the chicken is cooking, prep
1 large orange-freshly squeezed to make 1 Cup of orange juice
1 Tablespoon Orange zest, from the fresh orange
1/2 inch piece of ginger-minced
4 large cloves garlic-minced
Add the ginger, garlic, and orange ingredients to the chicken along with
3 Tablespoon Tamari or soy sauce
3 Tablespoons honey
3 Tablespoons rice vinegar
1 Tablespoon sesame oil
1 Tablespoon sriracha sauce
1/4 Cup brown sugar
Place the lid on the Instant Pot and set to Manual on High for 5 minutes
Once that is done, quick release and set the instant pot to saute
In a small bowl whisk together
2 Tablespoons cornstarch with water and make a slurry
Add it to the chicken cooking until the sauce is as thick as you prefer
Serve over the cooked rice and garnish with sesame seeds and chopped chives