Instructions

InstantPot Cooking Directions: Spread oil in the bottom of the instant pot. Place the diced chicken in the instant pot. salt and pepper with as much as you desire (remember soy sauce has salt so you won't need much). In a small bowl combine brown sugar and 2 tablespoons of cornstarch (use only 1 tablespoon and no water for stovetop cooking); stir to combine, so that no cornstarch clumps remain. This will ensure you don't have clumps of cornstarch cooked into your sauce. Add water, soy sauce, vinegar, ginger/powder and garlic. Stir to combine.

Pour the sauce mixture over the chicken in the instant pot. Set to cook at high pressure for 12 minutes. Let it natural release if you have time, if not you can release the pressure right away. Natural release allows for more tender cooked meat. Once it's done, set the instant pot to the sauté mode and let it simmer for 5+minutes to thicken to desired consistency; stirring frequently (you can set the sauté mode to low, medium, or high; just be sure not to burn the sauce as it thickens).

Stovetop Cooking Directions: In a large skillet over medium to medium-high heat, place oil, diced chicken, garlic and fresh ginger (if using powdered ginger, add it to the sauce mixture); salt and pepper with as much as you desire (remember soy sauce has salt so you won't need much). While the chicken is cooking mix the sauce ingredients. In a small bowl combine the brown sugar and 1 tablespoon of cornstarch; stir to combine, so that no cornstarch clumps remain. This will ensure you don't have clumps of cornstarch cooked into your sauce. Add soy sauce and vinegar; stir to combine. Cook chicken until it's no longer pink (165 degrees F). Once cooked, pour sauce mixture over the cooked chicken and let it cook a few more minutes until the sauce has thickened.

Serve over rice/cauliflower rice or a combination of the two. Garnish with green onion and sesame seeds if desired.