Ingredients
1 broiler/fryer chicken (3 to 4 pounds), cut up2 tablespoons vegetable oil1 large onion, halved and sliced1/2 medium green pepper, julienned1/2 medium sweet yellow pepper, julienned1 garlic clove, minced1/2 teaspoon grated orange zest2-1/2 cups waterORANGE SAUCE:2 tablespoons cornstarch3/4 cup orange juice1/4 cup sherry or chicken broth1/4 cup teriyaki sauce3 tablespoons brown sugar1 tablespoon butter1/4 teaspoon ground ginger1/2 cup slivered almonds, toasted
Preparation
In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30x18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange zest. 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.
