Chicken Delirious and Buttered Rice (for Pressure Cooker)

3.3
(7)

For all you fans of my 'Chicken Vicious', here is the Polynesian counterpart. Sweet, tangy, easy, spicy, and absolutely the best Polynesian chicken dish you ever tasted! For all you pressure cooker fans, this is a snap. This will also work in a regular Dutch oven, but the cook time will be about 3 times as long.

2
2
Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 2 onions, chopped

  • 2 green bell peppers, chopped

  • 4 carrots, cut into match-stick size pieces

  • 1 pound skinless, boneless chicken breasts, cut into cubes

  • 1 cup orange juice

  • 1 cup whiskey

  • 1 cup brown sugar

  • ¾ cup vinegar

  • 1 teaspoon red pepper flakes, or more to taste

  • 2 teaspoons ground ginger

  • 1 teaspoon Asian (toasted) sesame oil

  • 2 ½ cups water

  • 1 ¼ cups white rice

  • 1 tablespoon butter, or to taste

  • ½ cup orange juice

  • 1 tablespoon cornstarch

Directions

  1. 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. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME

  2. 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.

  3. Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  4. 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!

Nutrition Facts (per serving)

426 Calories
4g Fat
66g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 426
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 33mg 11%
Sodium 71mg 3%
Total Carbohydrate 66g 24%
Dietary Fiber 3g 11%
Total Sugars 35g
Protein 15g
Vitamin C 54mg 268%
Calcium 71mg 5%
Iron 2mg 13%
Potassium 482mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love