Step 1

In a medium bowl, combine the coconut aminos, tomato paste, fish sauce, sesame oil, monk fruit sweetener, five spice powder, vinegar, red pepper chili flakes, ginger and garlic together.

Step 2

Season chicken with salt, pepper and 1/2 tablespoon of the sauce/marinade. Dip chicken in egg white and coat with almond flour. Allow to sit for about 5 minutes.

Step 3

Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and cook for 1-2 minutes, until a brown coating appears (chicken will not be cooked through which is fine). You may have to work in batches.

Step 4

Once you've browned all the chicken, place back in the Instant Pot and pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.

Step 5

Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.

Step 6

Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the xanthum gum (or arrowroot starch) with 2 tablespoons water until combined and stir into the Instant Pot. Allow sauce to cook until it bubbles and thicken.

Step 7

Add the dried chili peppers, if using. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.

Step 8

Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice.

Step 9

Garnish with sesame seeds and green onions, if desired.