Step 1

Cube your chicken into bite-sized pieces, about 1 inch.

Step 2

Lightly spray your Instant Pot insert with oil and set to sauté.

Step 3

Mix together the chicken broth, soy sauce, rice vinegar, honey, ginger, crushed red pepper, garlic, orange zest, and orange juice in the pot.

Step 4

Once the sauce is boiling add your cubed chicken, stir until all of the chicken is coated with the sauce.

Step 5

Close and lock the lid and turn the valve to sealing. Select Pressure Cook and set the cook time for 7 minutes.

Step 6

When the cook time is complete let the pressure naturally release and remove the lid.

Step 7

Scoop out ½ cup of sauce from the pot. Whisk in your arrowroot flour, and add back to the pot. Stir well and let rest until the sauce thickens.

Step 8

Top with additional ginger and red pepper, if desired, and serve over brown rice or brown rice noodles.

Step 9

Cube your chicken into bite-size pieces, about 1 inch.

Step 10

Preheat a large skillet over medium heat

Step 11

Add chicken broth, soy sauce, rice vinegar, honey, ginger, crushed red pepper, garlic, orange zest, and orange juice.

Step 12

Once the sauce is simmering add your chicken. Stir to make sure all of the chicken is coated with the sauce.

Step 13

Cover and simmer over medium/high heat for 7-10 minutes until chicken is cooked to an internal temperature of 165°F.

Step 14

Scoop out ½ cup of sauce, and whisk in arrowroot powder.  Return sauce to the pan and stir well. Remove from heat and allow the sauce to thicken.

Step 15

Top with additional ginger and red pepper, if desired, and serve over brown rice or brown rice noodles.