Mandarin Chicken - 2.5-Qt. Pressure Cooker
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3⁄4 lb boneless skinless chicken breast (350 g)
- 1 tablespoon balsamic vinegar (15 mL)
- 2 cups reduced sodium low-fat homemade chicken stock (500 mL) or 2 cups reduced sodium low-fat chicken broth (500 mL)
- 1 onion, cut into thin wedges
- 1 teaspoon dried tarragon (5 mL)
- 1 (11 ounce) can mandarin oranges, drained
- 1 tablespoon honey (15 mL)
- 1 tablespoon low sodium soy sauce (15 mL)
- 4 tablespoons cornstarch (60 mL)
- 1⁄4 cup water (60 mL)
- 8 ounces Chinese wheat noodles, cooked
- fresh ground black pepper, to taste
directions
- In the pressure cooker, combine chicken, vinegar, stock and onions.
- Secure the lid and bring to high pressure and cook for 5 minutes (begin timing once up to pressure), reducing heat to maintain high pressure.
- Allow pressure to reduce naturally for 10 minutes, then release pressure with quick release method or automatic release method recommended by your pressure cooker manual.
- Remove the lid. Transfer the chicken to a platter and keep warm.
- Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce.
- Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.
- Serve the chicken over cooked noodles. Add pepper to taste.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!