Ingredients
2 pounds Chicken Breast
1 1/2 tablespoon Seasme oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
3/4 cup Fresh orange juice
1/4 cup Soy Sauce (or tamari if gluten free)
4 cloves Garlic, chopped
2 tablespoons Sugar
1 teaspoon Ginger
1 tablespoon Corn Starch
1 tablespoon water
Preparation
In a small bowl whisk the fresh orange juice, soy sauce, garlic, sugar, salt and pepper. Set aside. Add siracha if you like spice.
In a small bowl whisk the fresh orange juice, soy sauce, garlic, sugar, salt and pepper. Set aside. Add siracha if you like spice.
Turn pot off. Whisk sauce again and add to the pot. Scrape up any chicken bits from bottom of pot.
Close lid and push manual. Set timer for five minutes. Set vent to closed.
When timer goes off let it naturally release for ten minutes. Then carefully open the pot.
Set pot to saute again. Mix the cornstarch and water in a small bowl and add to pot. Stir well and let saute for about 5 minutes or until sauce thickens to your liking.
Serve over rice or cauliflower rice.
