• First, cut 1.5 lbs of boneless chicken breasts into thin strips.
  1.5 lbs boneless chicken breasts
• Second, marinate them in a bowl with Tamari and arrowroot powder for at least 15 minutes and up to overnight.
  3 tbsp Tamari, 6 tbsp arrowroot powder
• Third, in a wok or a large skillet, add sesame oil on medium high heat.
  1 tbsp sesame oil
• Then, add the chicken and marinate. Stir fry until chicken turns a white, opaque color. 
• Fourth, add red onion and red bell pepper. Stir fry for about 4 minutes.
  1 large red onion, 1 large red bell pepper
• Then, add green beans. Add chicken stock (or broth) and turn heat up to high. Continue to stir fry until chicken and vegetables are lightly browned and crisping on the edges.
  1 bunch green beans, 3/4 cup chicken stock
• Finally, add black Chinese vinegar, salt and pepper to taste, and diced green onions. Stir to combine.
  2 tbsp black Chinese vinegar, salt, ground pepper, 6 green onions

Make the Brown Rice

• If you want to make brown basmati rice in the instant pot it is SUPER EASY.
  1 cup brown Basmati rice
• Pour a cup of brown Basmati rice into the instant pot. Add 2 cups chicken stock (or broth). Add 1 tbsp of olive oil.
  1 tbsp olive oil, 2 cups chicken stock
• Place the lid on the Instant Pot. Turn the valve to "sealed."
• Press rice. It's working now. Don't touch anything.
• When it's done, it will beep. Let it naturally vent. When it's done, open and enjoy!

Serve!

• Serve your asian chicken stir fry over brown basmati rice with soy sauce to drizzle on top! Yum!!
  soy sauce