Step 1

Cut chicken breast into bite-sized pieces. Toss with baking soda, stirring to distribute. Set aside for 10-15 minutes.

Step 2

Chop the ginger, garlic, zest and juice the oranges.

Step 3

Place the chicken in a small strainer and rinse thoroughly until the water runs clear. You must completely rinse the baking soda from the chicken.

Step 4

Pat chicken dry with paper towels.

Step 5

Set the Instant Pot to Saute and allow to heat until it shows "HOT" on the display.

Step 6

Add 1 tsp olive and sesame oil. Add chicken and cook for 2 minutes, stirring occasionally.

Step 7

Push the chicken to the sides of the Instant Pot, add the other 1 tsp of olive oil, then add ginger and garlic. Stir for 1 minute. Turn Instant Pot to off.

Step 8

Add a splash of the orange juice to the pot and use a wooden spoon to scrape any stuck on residue off the bottom of the Instant Pot.

Step 9

Add the rest of the ingredients through the cornstarch.

Step 10

Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.

Step 11

In a small bowl, whisk the cornstarch and water until smooth and set aside.

Step 12

When the cooking time is up, do a natural release for 5 minutes, and then flip the vent to venting and perform a quick release.

Step 13

Open the lid and press Saute.

Step 14

Add the cornstarch mixture to the chicken and mix.

Step 15

Allow everything to come to a boil, stirring often until the sauce begins to thicken ~ 5 minutes.