Chicken With Orange Sauce Recipe

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

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.

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

Directions

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. (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.
Editor's Note: This recipe was tested at 10/13/15 pounds of pressure (psi).
Originally published as Chicken With Orange Sauce in Quick Cooking March/April 2004, p34

  • 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
  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.
Editor's Note: This recipe was tested at 10/13/15 pounds of pressure (psi).
Originally published as Chicken With Orange Sauce in Quick Cooking March/April 2004, p34

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