Chicken With Orange Sauce |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 6 |
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I have not tried the chicken. I'm posting this for safe keeping. A homemade sweet and sour sauce delivers a hint of orange while slivered almonds offer a nice crunch. Ingredients:
1 broiler (3-4 pounds) or 1 broiler-fryer chicken, cut up (3-4 pounds) |
2 tablespoons vegetable oil |
1 large onion, halved and sliced |
1/2 medium green pepper, julienned |
1/2 medium yellow sweet pepper, julienned |
1 garlic clove, minced |
1/2 teaspoon grated orange peel |
2 1/2 cups water |
2 tablespoons cornstarch |
3/4 cup orange juice |
1/4 cup sherry wine or 1/4 cup chicken broth |
1/4 cup teriyaki sauce |
3 tablespoons brown sugar |
1 tablespoon butter |
1/4 teaspoon ground ginger |
1/2 cup slivered almonds, toasted |
Directions:
1. In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30x18-inch piece of heavy duty foil. Top with onion, peppers, garlic and orange peel. Wrap tightly.
2. Place on a rack in pressure cooker; add water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed).
3. Immediately cool according to manufacturer's directions until pressure is completely reduced. In a small saucepan, combine cornstarch and orange juice until smooth. Stir in the sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened.
4. Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.
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