PRESSURE COOKER FRIED CHICKEN RECIPES RECIPES

Name: Pressure-Cooker Garlic Chicken and Broccoli
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings.
Cuisine: Asia, Chinese
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces; 4 cups fresh broccoli florets; 4 medium carrots, julienned; 1 can (8 ounces) sliced water chestnuts, drained; 6 garlic cloves, minced; 3 cups reduced-sodium chicken broth; 1/4 cup reduced-sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup cornstarch; 1/3 cup water; Hot cooked rice

PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI RECIPE: HOW TO ...

Pressure-Cooker Garlic Chicken and Broccoli Recipe: How to ... image

This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
4 cups fresh broccoli florets
4 medium carrots, julienned
1 can (8 ounces) sliced water chestnuts, drained
6 garlic cloves, minced
3 cups reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup cornstarch
1/3 cup water
Hot cooked rice

Steps:

Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently. Add broth or water if necessary.

Nutrition Facts : Calories 241 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 798mg sodium, CarbohydrateContent 19g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI RECIPE: HOW TO ...

Pressure-Cooker Garlic Chicken and Broccoli Recipe: How to ... image

This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
4 cups fresh broccoli florets
4 medium carrots, julienned
1 can (8 ounces) sliced water chestnuts, drained
6 garlic cloves, minced
3 cups reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup cornstarch
1/3 cup water
Hot cooked rice

Steps:

Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently. Add broth or water if necessary.

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PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI RECIPE: HOW TO ...

This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 241 calories per serving

Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently. Add broth or water if necessary.

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