Chicken With Orange Sauce

Ingredients

• 3 tablespoons brown sugar 
• 3 tablespoons brown sugar 
• 1 tablespoon butter 
• 3 pounds chicken 
• 0.3 cup chicken broth 
• 2 tablespoons cornstarch 
• 1  garlic clove minced
• 0.5 medium bell pepper green julienned
• 0.3 teaspoon ground ginger 
• 1 large onion halved sliced
• 0.8 cup orange juice 
• 0.5 teaspoon orange zest grated
• 0.5 cup slivered almonds toasted
• 0.3 cup teriyaki sauce 
• 2 tablespoons vegetable oil 
• 2.5 cups water 
• 0.5 medium bell pepper sweet yellow julienned

Equipment

• sauce pan
• aluminum foil
• pressure cooker

Directions

1. In a pressure cooker, brown chicken in oil over medium-high heat; drain.
2. Remove chicken to a 30-in. x 18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange peel. Wrap tightly.
3. Place on a rack in pressure cooker; add water. Close over 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.)
4. 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 sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened.
5. Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.