Print Options

 
 
 Print
Chicken With Orange Sauce Recipe

Chicken With Orange Sauce Recipe

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. YIELD: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.

Wine Pairings

Full-Bodied White Wine

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