A pressure cooker does all the work in this quick and dinner recipe. Chopped chicken is sautéed with oil for a few minutes, then a mixture of orange juice, tomato sauce, soy sauce, hot sauce, brown sugar, garlic powder and ginger is poured over the chicken. The pressure cooker is sealed and the chicken cooks for 10 minutes. Next the chicken is removed from the sauce, and the sauce is thickened with cornstarch. Serve by pouring the thickened sauce over the chicken.
Course
Entree
Prep Time5minutes
Cook Time30minutes
Servings6people
Ingredients
½cupsfresh orange juice
½cuptomato sauce
2tbspsoy sauce
1 ½tspsriracha
¼cupfirmly packed brown sugar
1tspgarlic powder
¼tspground ginger
2tbspavocado oil or other neutral oil with high smoke point
2lbchicken tenderscut into 1 inch pieces
1tbspcornstarch
1tbspwater
1green onionwhite and tender green parts, thinly sliced
Steamed rice
Instructions
In a liquid measuring cup, combine the orange juice, tomato sauce, soy sauce, sriracha, brown sugar, garlic powder and ginger. Stir until the sugar dissolves.
Select sauté and heat oil. Add the chicken in an even layer and sear for 2 minutes until beginning to turn opaque. Stir and cook for 2 more minutes (won’t be fully cooked). Stir in orange juice mixture.
Put lid on and seal. Set the PRESSURE high and cook for 7 minutes (will take about 10 minutes to come to pressure).
Release steam naturally for 10 minutes. Open lid and remove chicken to serving bowl using a slotted spoon. Stir cornstarch and water together in a small bowl. Add to the sauce, cook 1 minute more.
Pour sauce over chicken, top with green onions. Serve with your choice of rice.