Servings: 3 to 4
Sauce
3/4 cup orange juice
zest from ½ an orange
1 tablespoon low-sodium soy sauce
1 ½ teaspoons roasted red pepper and garlic herb blend
2 teaspoons cornstarch or tapioca starch
1 tablespoon olive oil
freshly ground black pepper to taste
1/2 teaspoon ginger
Main Dish
1 boneless chicken breast cubed
1 tablespoon olive oil
chopped garlic and onion to taste OR
1 tablespoon of dried onion and 2 teaspoons of garlic granules
2 cups of frozen mixed vegetables
1 cup rice
1 cup water
Whisk together sauce ingredients in bowl and set aside.
Sauté chicken pieces in 1 tablespoon of olive oil in the Instant Pot, with fresh onions and garlic if using. Cancel sauté when chicken is partially cooked, and reduces in size. Add dried onion and garlic granules if using, frozen vegetables, rice, and water. Pressure Cook for 8 minutes. Let cool naturally.
Remove lid, press sauté, add sauce and stir for a few minutes. Serve.
Source: Maggie Turner