2poundsboneless, skinless chicken breasts, cut into bite-sized pieces
3/4cup100% orange juice
3Tablespoonshoney, could also use sugar
3Tablespoonslite soy sauce
1Tablespoonminced garlic, about 4 cloves
2teaspoongrated ginger, or 1/2 teaspoon ground ginger
2Tablespoonsrice wine vinegar, or apple cider vinegar
Optional: S&P, pinch of red pepper flakes, 1 teaspoon sriracha sauce for heat, orange zest, green onions
For serving: cooked rice
Place the chicken in the Instant pot. Sprinkle a little salt and pepper on top of the chicken.
Dump in the orange juice, sugar, garlic, ginger, vinegar and soy sauce. Add in red pepper flakes or sriracha if you'd like to add a little heat. Stir until combined.
Close the lid and turn on manual pressure and set to cook for 5 minutes. It will take about 5-10 minutes to build pressure.
When the cook time ends, allow to do a natural release of pressure for about 10 minutes. Then do a quick release by turning the top knob and let it release any extra pressure. Then remove lid.
Turn the instant pot back to saute. Remove about 1/4 cup liquid and whisk in the corn starch. If there's still a lot of liquid you could dump about 1/4 cup out. Then add the corn starch back to the chicken and let cook an additional 2-3 minutes, or until the sauce reaches desired thickness. It will thicken as it stands. Taste and salt and pepper if desired. If you'd like to cut the sweetness and add a little heat, add a dash of sriracha sauce.
Serve over rice. Add green onions and fresh orange zest if desired.
If you'd like to sear the chicken, saute in a pan with 1 Tablespoon for 2-3 minutes.