Ingredients Jump to Instructions ↓

  1. 1 broiler/fryer chicken (3 to 4 pounds), cut up

  2. 2 tablespoons vegetable oil

  3. 1 large onion, halved and sliced

  4. 1/2 medium green pepper, julienned

  5. 1/2 medium sweet yellow pepper, julienned

  6. 1 garlic clove, minced

  7. 1/2 teaspoon grated orange peel

  8. 2 1/2 cups water


  10. 2 tablespoons cornstarch

  11. 3/4 cup orange juice

  12. 1/4 cup sherry, or chicken broth

  13. 1/4 cup teriyaki sauce

  14. 3 tablespoons brown sugar

  15. 1 tablespoon butter or margarine

  16. 1/4 teaspoon ground ginger

  17. 1/2 cup slivered almonds, toasted

Instructions Jump to Ingredients ↑

  1. In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30-in. x 18-in. 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 over 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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