1. Add cubed chicken and arrowroot flour to a large ziplock bag and give it a good shake to coat the chicken with arrowroot flour. Set aside.
2. In a medium bowl add hoisin sauce, vinegar, coconut palm sugar and sesame oil. Whisk until combined. Set aside.
3. Add oil to a large skillet over medium-high heat. Brown chicken by cooking for 5 minutes on each side until golden brown.
4. Once chicken is browned, add sauce to the chicken in the skillet, stirring to coat the chicken. Cook for another 5 minutes.
5. Serve with rice and garnish with a sprinkle of green onions and sesame seeds if desired.

Instant Pot Method

1. Add cubed chicken and arrowroot flour to a large ziplock bag and give it a good shake to coat the chicken with arrowroot flour. Set aside.
2. In a medium bowl add hoisin sauce, vinegar, coconut palm sugar and sesame oil. Whisk until combined. Set aside.
3. Add oil to Instant Pot and set to ‘saute’ setting.
4. Once hot, brown chicken by cooking for 2 minutes until golden brown (Chicken doesn’t need to be fully cooked, let your Instant Pot do the rest of the work).
5. Once the chicken is browned, select the “Slow Cooker’ setting. Add sauce to the chicken in the Instant Pot, stirring to coat the chicken. Cook on low for 2 hours.
6. Serve with rice and garnish with a sprinkle of green onions and sesame seeds if desired.