Chicken is a very delicious meat that anyone can hardly avoid. Its aroma and taste is second to none, regardless of how it’s been prepared.
Are you’re tired of making your chicken the regular way? We got you covered by providing you recipes and instructions to guide you through.
In less than an hour, your chicken in orange sauce is ready.
1 broiler/fryer chicken (3 to 4 pounds), cut up to suitable size and number
2 tablespoons vegetable oil
1 large onion, halved and sliced
1/2 medium green pepper, julienned
1/2 medium sweet yellow pepper, julienned
1 garlic clove, minced
1/2 teaspoon grated orange zest
2-1/2 cups water
To make the orange sauce,
2 tablespoons cornstarch
3/4 cup orange juice
1/4 cup sherry or 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)
In a pressure cooker, put the brown chicken in oil over medium-high heat; drain afterwards. Remove chicken to a piece of heavy-duty foil. Top with onion, peppers, garlic and orange zest. Wrap tightly.
Place the tightly wrapped chicken 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. The pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.
After cooking, don’t open the pressure cover until the pressure escape completely . In a small saucepan, combine cornstarch and orange juice until a smooth texture is observed.
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.
Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.