Chicken Delirious and Buttered Rice (for Pressure Cooker)
Ingredients55 m servings 426 cals
- Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Place lid on pressure cooker and lock; bring to full pressure over medium heat until chicken is no longer pink in the center, 15 minutes. Let pressure come down naturally, about 15 minutes.
- While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
- Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.
- Cook's Note:
- Be sure to add red pepper flakes in stages to achieve desired heat. I use 1 to 3 tablespoons!
Per Serving: 426 calories; 3.7 g fat; 66 g carbohydrates; 14.7 g protein; 33 mg cholesterol; 71 mg sodium. Full nutrition
ReviewsRead all reviews 5
The only reason I didn't give it a five was for the veggies: I think 15 minutes was too long for them to cook. The flavor was amazing! And the chicken was delectably tender. Maybe cook the chick...
Delicious! I didn't have orange juice or whisky, so subbed chicken broth. I'll try it with OJ and whisky after we get some. I have had my pressure cooker for a while but always forget to use ...