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Chicken With Orange Sauce

1 broiler/fryer chicken (3 to 4 pounds), cut up
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 peel
2-1/2 cups water
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 or margarine
1/4 teaspoon ground ginger
1/2 cup slivered almonds, toasted

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,

Printed from tasteofhome.com Nov 21, 2008

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Chicken With Orange Sauce cont.

garlic and orange peel. Wrap tightly. 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.) 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.
Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with
almonds.

Yield: 6 servings.