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Chicken With Orange Sauce Recipe
Chicken With Orange Sauce Recipe photo by Taste of Home

Chicken With Orange Sauce Recipe

Publisher Photo
Our Test Kitchen used sliced peppers and onion to give this tender chicken dinner its attractive look. A homemade sweet-and-sour sauce delivers a hint of orange while slivered almonds offer a nice crunch.
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 6 servings

Ingredients

  • 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
  • 1/4 teaspoon ground ginger
  • 1/2 cup slivered almonds, toasted

Directions

  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. Yield: 6 servings.
Originally published as Chicken With Orange Sauce in Quick Cooking March/April 2004, p34

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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