chicken delirious and buttered rice (for pressure cooker)

Ingredients

• Servings: 8
• 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
• 3/4 cup vinegar
• 1 teaspoon red pepper flakes, or more to taste
• 2 teaspoons ground ginger
• 1 teaspoon asian (toasted) sesame oil
• 2 1/2 cups water
• 1 1/4 cups white rice
• 1 tablespoon butter, or to taste
• 1/2 cup orange juice
• 1 tablespoon cornstarch

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• 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. place lid on pressure cooker and lock; bring to full pressure over medium heat until chicken is no longer pink in the center, 15 minutes. release pressure according to manufacturer's instructions. keep chicken mixture warm.
• 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.
• 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.