Pressure Cooker Bourbon Chicken

• 份量: 10 servings
• 活動時間: 5 minutes
• 總時間: 12 minutes

食材

2 pounds Boneless Chicken Thighs (cut into 2 inch pieces)

2 Tablespoons Peanut Oil (or other oil)

2 cloves Fresh Garlic (crushed)

1 teaspoon Fresh Ginger Root (minced)

3/4 teaspoon Crushed Red Pepper Flakes

1/4 cup Apple Juice

1/3 cup Light Brown Sugar

2 Tablespoons Ketchup

1 Tablespoon Apple Cider Vinegar

1/2 cup Fresh Water

1/4 cup Soy Sauce, Low Sodium

2 Tablespoons Potato Starch (, if needed)

1/4 cup Bourbon (optional)

3 Scallions (, cut one inch long, on the diagonal)

See my Pressure Cooker Perfectly Cooked Pot Pot Rice recipe

1 teaspoon Toasted Sesame Oil

步驟

In a bowl, add ginger, garlic red pepper flakes, apple juice, brown sugar, ketchup, vinegar, water, soy sauce and chicken and allow to marinate for 30 minutes.

Turn the Pressure Cooker to Sauté or Browning and allow to heat.

Add oil to the Pressure Cooker cooking pot and brown the chicken pieces in batches, removing each batch to a plate. Continue until all the chicken has been browned.

Pour the reserved marinade into the cooking pot and deglaze the pot by removing all the brown bits from the bottom.

Return all the chicken to the Pressure Cooker cooking pot.

If making this a One Pot Meal, add the Prepared PIP Rice now.

Lock on lid and close Pressure Valve. Cook at High Pressure for 7 minutes.

When Beep is heard, wait 10 minutes and then release the rest of the pressure.

If you would like a thicker sauce, remove a little liquid from the cooking pot and add a teaspoon of potato starch and whisk until combined. Pour that back into the cooking pot, add bourbon (if using) and scallions.

Select the Sauté or Browning button and simmer until desired thickness is achieved.

Drizzle Toasted Sesame Oil (if using) into pot, mix and serve.

營養

• 卡路里: 287.04 kcal
• 總脂肪: 18.33 g
• 飽和脂肪: 4.6 g
• 膽固醇: 88.9 mg
• 鈉: 428.16 mg
• 總碳水化合物: 11.15 g
• 膳食纖維: 0.29 g
• 總糖: 8.63 g
• 蛋白質: 15.63 g