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Chicken With Orange Sauce

 Chicken With Orange Sauce
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.
6 ServingsPrep: 30 min. Cook: 15 min.


  • 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
  • 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, 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.
  • 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.

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Chicken With Orange Sauce (continued)

Directions (continued)

  • (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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.