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“I have not tried the chicken. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2005. A homemade sweet and sour sauce delivers a hint of orange while slivered almonds offer a nice crunch.”
READY IN:
28mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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