Orange Chicken In a Thermal Cooker

The main principle for success with the thermal cooker is that everything goes into the cooker at once, and all of it needs to be boiling hot. We made Asian Orange Chicken, and since rice, small pieces of chicken, and sauce only take a few minutes to get that way, this is a super quick recipe.
In the video, we doubled the recipe, so be aware of that when you look at these quantities and then watch the video. We have the original recipe below, but you can use your favorite. (Be aware that breading isn't ideal in the cooker; that's why I left the flour out.)
Here's the recipe for 4-5 servings: (the cooker needs at least this much mass inside to keep it cooking)
2 boneless, skinless chicken breasts, cut into 1 inch pieces
1/4 teaspoon salt
dash pepper
3 Tablespoons olive oil
1 1/2 cups water
3 Tablespoons orange juice
1/3 cup lemon juice
3 Tablespoons rice vinegar
2 1/2 tablespoons soy sauce
1 Tablespoon grated orange zest
1/2 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1 teaspoon minced garlic
2 Tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 Tablespoons cornstarch
2 Tablespoons water