Pressure Cooker Chinese Simmered Spicy Chicken Recipe2018-08-10
- Yield : 6 serving plates
- Servings : 6
- Prep Time : 10m
- Cook Time : 6m
- Ready In : 16m
Pressure cooker Chinese simmered spicy chicken recipe. Chicken pieces with soy sauce, ketchup, dry red wine, and spices cooked in a pressure cooker. This delicious chicken recipe belongs to Chinese cuisine.
Do you like to cook spicy chicken in a pressure cooker? You may also like to prepare Chicken and Pasta in a Spicy Peanut Sauce:
Pressure Cooker Chicken and Pasta in a Spicy Peanut Sauce Recipe
Boneless and skinless chicken breasts with vegetables, herbs, pasta, and spices cooked in a pressure cooker. Very easy, fast and delicious chicken recipe!
makes 4 servings
Ingredients: 2 tablespoons (30 ml) peanut oil, 1 medium yellow onion, peeled and chopped, 1 tablespoon (15 ml) minced fresh ginger, 2 teaspoons (10 ml) minced garlic, 1 pound (480 g) boneless and skinless chicken breasts, cubed, 14 oz (420 ml) can diced tomatoes, 6 tablespoons (90 ml) creamy peanut butter, 1 tablespoon (15 ml) dark brown sugar, 1/2 teaspoon (3 ml) each: ground allspice, ground cinnamon, cloves, salt, 1/4 teaspoon (1 ml) cayenne pepper, 2¼ cups (560 ml) reduced-sodium fat-free chicken broth, 8 oz (240 g) dried the whole ziti
Instructions: In 6-quart (6 L) electric pressure cooker turned to the browning function, heat peanut oil. Add chopped onion, ginger, and garlic. Cook, stirring occasionally until the onion softens, for about 3 minutes. Add cubed chicken and cook for further 3 minutes, stirring constantly.
Stir in undrained tomatoes, peanut butter, brown sugar, allspice, ground cinnamon, salt, and cayenne pepper until butter dissolves. Pour in chicken broth and add pasta. Stir well.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Open the pressure cooker, using the Quick Release method. Unlock and open the pot. Stir chicken mixture well. Transfer spicy chicken mixture to serving bowls. Serve hot.
Pressure Cooker Chinese Simmered Spicy Chicken Recipe
- 4 pounds (1.9 kg) skinless chicken pieces
- 1 tablespoon extra virgin olive oil
- For Sauce:1/3 cup (80 ml) low sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) dry sherry wine
- 1 tablespoon ketchup
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, peeled and minced
- 1 scallion, sliced
- Other :2 tablespoons potato starch
- 2 teaspoon toasted sesame seeds
In a large mixing bowl, combine all sauce ingredients. Whisk well.
In 6-quart (6 L) electric pressure cooker turned to the browning function, heat olive oil. Add skinlees chicken pieces and lightly sear, doing the dark meat first. Pour in dry sherry wine and sauce mixture. Mix well.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 6 minutes.
Use the Natural Release method to bring the pot's pressure to normal. Turn off the pressure cooker and select browning function.
Using tongs, remove cooked white chicken meat and transfer to a platter. Remove 1/2 cup (125 ml) of sauce, then stir in potato starch and whisk until smooth. Add the slurry to the pot and incorporate.
Using tongs, remove dark chicken meat from the pot and transfer to a serving platter. Continue whisking until sauce is sticky and thick.
Pour spicy sauce over chicken. Garnish with toasted sesame seeds.
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