Chicken with Orange Sauce

Ingredients:

3-4 pounds of chicken pieces (breasts, thighs & legs)

2 tablespoons cooking oil

1 large onion, halved and sliced

1/2 medium green pepper, julienned

1/2 medium yellow pepper, julienned

1 garlic clove, minced

1/2 teaspoon grated orange peel

2 1/2 cups water

2 tablespoons cornstarch

3/4 cup orange juice

1/4 cup chicken broth

1/4 cup teriyaki sauce

3 tablespoons brown sugar

1 tablespoon butter

1/4 teaspoon ground ginger

1/2 cup slivered almonds, toasted

Directions:

In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30" x 18" piece of heavy-duty foil. Top with onion, peppers, garlic and orange peel. Wrap tightly.

Place on a rack in pressure cooker; add water. Close cover 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 chicken broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute longer or until thickened.

Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds. 

Yield: 6 servings