Press sauté on your pressure cooker. Add chicken, olive oil, garlic, salt and pepper. Sauté for 1-2 minutes on each side. Then, press cancel.

Add rice vinegar, date syrup, ground ginger, coconut aminos and water to the pressure cooker. Gently stir. Pressure cook on high for 4 minutes. Let pressure naturally release for 10 minutes, then release the rest of the pressure manually.

Take 2 TBL of the juice in the pot and add to a small bowl. Mix with tapioca flour to create a thick sauce. Add sauce to pot and sauté for 1-2 minutes or until sauce thickens.

Finally, serve alongside steamed broccoli and cauliflower rice and top with sesame seeds and green onions, if desired.

Add chicken, olive oil, garlic, salt and pepper to a skillet over medium heat. Cook chicken 3-4 minutes per side, until browned on all sides.

Add rice vinegar, date syrup, ground ginger, coconut aminos and water to a small bowl and mix to combine. Then, add sauce to skillet. Bring to a light boil then reduce to a simmer for 10-15 minutes, until chicken is cooked through completely.

If needed, remove 2 TBL of the liquid and add it to a small bowl. After that, whisk in 1-2 TBL of tapioca flour and add back to the pan; this will thicken the sauce considerably.

Finally, serve alongside steamed broccoli and cauliflower rice and top with sesame seeds and green onions, if desired.