1tbsphot saucesiracha or something similar (optional)
1cupof orange juice
Salt and pepper
At your service:
Lettuce leavesideally leaves that are firm enough to hold the taco in the hand
1cupof cooked rice
1carrotfinely chopped or grated
1chives in fine julienne strips
½ red bell pepperfinely julienned
1cucumberinto thin sticks, cut only for the part without seeds
Toasted sesameto serve
Cut the chicken into smaller strips and then mix with 2 tbsp of cornstarch. Insert the stainless steel bowl into the Instant Pot®. Press the Saute function and adjust the time to 15 Minutes . Add the olive oil, once hot add half of the chicken; cook, stirring, for 3 to 4 minutes or until lightly browned. Repeat with the rest of the chicken and then press Cancel . Put all the chicken in the pot.
Add the vinegar, water, soy sauce, brown sugar, hot sauce, zest, orange juice, salt, and pepper.
Put on and lock the lid of the Instant Pot®. Making sure the steam release valve is turned to “sealing”. Press the Pressure Cook function, press High level and set the time to 7 Minutes .
When finished cooking, press Cancel and turn the steam release valve to “Release” (Venting). Once all the pressure has been released, open the lid. Add the rest of the cornstarch (1.5 tbsp) dissolved in a little cold water; stir and with the heat of the pot the mixture will thicken.
Put lettuce leaves on a plate (I put two leaves per taco), place 1 to 2 tbsp of rice, vegetables and finish with orange chicken. Sprinkle with toasted sesame when serving.