1/2 tsp Avocado Oil
8 ozs Chicken Breast (skinless, boneless, cut into cubes)
2 tbsps. Orange Juice (plus zest from half an orange)
1 1/4 tbsps. Coconut Aminos
1 tbsp. Apple Cider Vinegar
1 1/2 tsps Ginger (fresh, minced)
1/2 Garlic (clove, minced)
3/4 tsp Arrowroot Powder
2 tbsps. Cilantro (chopped, optional)
Turn your pressure cooker to sauté mode and add the oil. Then add the chicken and sear on all sides, just until no longer pink, about 1 to 2 minutes. Turn off sauté mode.
In a small bowl, add the orange juice, zest, coconut aminos, apple cider vinegar, ginger, and garlic and whisk well. Pour into the pressure cooker. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 3 minutes on high pressure. Once finished, do a quick release.
Carefully open the lid and remove the chicken with a slotted spoon and set aside on a plate.
Add the arrowroot powder and some of the sauce to a small bowl and whisk well to create a slurry. Add this to the pressure cooker and turn the sauté mode on. Heat through until thickened, whisking often, for about 7 to 8 minutes.
Add the chicken back to the thickened sauce and let it reheat for 1 to 2 minutes. Divide evenly between plates and top with cilantro, if using. Enjoy!