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
Cilantro chopped for garnish
Sesame seeds for garnish
Cauliflower rice, brown rice, etc for serving
Spray your Instant Pot with cooking spray and 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 until combined.
Pour half of the mixture into your Instant Pot.
Place in the chicken breasts and pour remaining sauce over them.
Cover and lock the Instant Pot lid (ensure steam releasing handle is pointing to “sealing”).
Cook using the manual button (set to high pressure) and adjust the 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 freshly squeezed orange juice. Whisk that mixture into the Instant Pot to combine. Press the saute button on the Instant Pot and bring the sauce to a simmer. Add the 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 add salt and pepper to taste.