Lailanis Cooking Under Pressure Orange Chicken Recipes

CHICKEN A LA ORANGE

Chicken A La Orange image

This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.

Provided by SKEHLER

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 ½ cups orange juice
3 tablespoons cornstarch
½ cup hot water
3 tablespoons honey
¼ teaspoon ground ginger

Steps:

In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 34.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 79.5 mg, Sugar 26 g

LAILANI'S "COOKING UNDER PRESSURE" MONGOLIAN BEEF

Lailani's

Make and share this Lailani's "Cooking Under Pressure" Mongolian Beef recipe from Food.com.

Provided by Lailani

Categories Mongolian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs flat iron steaks, pounded into 1/4-inch strips (Top Blade)
1 tablespoon vegetable oil
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1/4 teaspoon ground ginger
2 tablespoons cornstarch
3 tablespoons water
3 green onions, sliced into 1-inch pieces

Steps:

Season beef with salt and pepper. Put oil in the cooking pot and select MEAT SETTING. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.
Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
Add browned beef and any accumulated juices. Select Meat setting for 20 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select meat and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.

Nutrition Facts : Calories 417.4, Fat 19.4, SaturatedFat 6.6, Cholesterol 98.3, Sodium 1461.9, Carbohydrate 28.8, Fiber 0.5, Sugar 24.3, Protein 31.1

LAILANI'S "COOKING UNDER PRESSURE" ORANGE CHICKEN

Lailani's

Tender bite-size pieces of chicken in a sweet, spicy orange sauce. This delicious Pressure Cooker Orange Chicken can be on the table in about 20 minutes. Instead of rice, I served the orange chicken with zucchini noodles and carrot noodles. I use a Spiral Vegetable Slicer and just quickly sauteed them in a frying pan when the orange chicken was finished cooking.

Provided by Lailani

Categories Pressure Cooker

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 large boneless skinless chicken breasts, diced (about 2 lbs.)
1/4 cup soy sauce
1/4 cup water
3 tablespoons water
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1/4 teaspoon chili-garlic sauce
1/2 cup orange marmalade
3 tablespoons cornstarch
2 green onions, chopped
1 dash red pepper flakes

Steps:

Add chicken, soy sauce, 1/4 cup water, brown sugar, rice wine vinegar, sesame oil, and chili garlic sauce to the pressure cooking pot and stir to combine. Pressure cook on high pressure for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add marmalade to the pot and stir to combine.
In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot. Select Saute and simmer until sauce is thick and syrupy.
Serve topped with green onions and red pepper flakes if desired.

Nutrition Facts : Calories 256.4, Fat 5.7, SaturatedFat 1.1, Cholesterol 50.4, Sodium 784.5, Carbohydrate 36.3, Fiber 5, Sugar 22.5, Protein 20.1

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