CHICKEN, A TASTE OF ASIA VERSION 1 & 2

These two very quick chicken dishes of Asian persuasion can be made sweet or spicy. Cooking the mango helps with digestion and enhances the slightly sweet-sour taste. Both chicken dishes use a combo of flavors: onions, ginger, almonds, chili pepper, soy and garlic surrounding stir-fried chicken and veggies. Served over rice it is much better and faster than takeout and has no MSG to cause worry! 

Version 1 

INGREDIENTS 

6 skinless boneless chicken thighs split 

1 Tbsp. vegetable oil 

½ Tbsp. sweet paprika 

11 Tbsp. vegetable oil 

½ cups diced frozen onions 

1 Tbsp. vegetable oil 

½ cup frozen pepper strips 

3 Tbsp. flour 

1 Tbsp. balsamic glaze 

1 ripe mango 

1 Tbsp. vegetable oil 

½ tsp. salt 

¼ tsp. chili powder (optional) 

1 cup water 

HOW-TO 

1. Flatten chicken thighs and cut each piece in half 

2. Dredge chicken slices in flour 

3. Brown chicken in hot oil in PC, about 4 minutes 

4. Add onions and continue sauteing until golden brown 

5. Stir in peppers and add water 

6. Cook under pressure for 4 minutes 

7. Cool quickly; remove chicken to serving platter 

8. Peel and dice mango 

9. Add mango and balsamic glaze to gravy in PC 

10. Stir for 1 minute, combining all ingredients from bottom of PC 

11. Pour fruited gravy over chicken 

Version 2 

INGREDIENTS 

6 skinless, boneless chicken thighs 

1 Tbsp. canola oil for browning 

1 sweet red pepper 

1 Vidalia style onion 

¼ tsp. dried garlic bits 

3 pieces candied ginger, finely cut up 

2 Tbsp. Asian Hoisin sauce 

2 Tbsp. sliced almonds 

3 Tbsp. flour 

2 Tbsp. soy sauce 

½ cup water 

HOW-TO 

1. Cut up red pepper and onion into 1 inch pieces 

2. Heat 1 Tbsp. oil in PC 

3. Brown almonds, pepper and onion in PC for 2 minutes with high heat 

4. Set almonds, pepper and onion aside 

5. Cut up boneless chicken into fork size pieces 

6. Dredge chicken in flour 

7. Heat 1 Tbsp. vegetable oil in PC 

8. Brown chicken for 2-3 minutes in PC 

9. Add peppers, onions, almonds, garlic, ginger, soy sauce and ½ cup water to PC 

10. Cook under pressure for 4 minutes; then cool quickly 

11. Optional garnish with almond slices 

COMMENTS: Pressure-cooking is always about efficient use of time and energy; learn the strategy to keep your meals flowing quickly to the table. Stewed meats should be bathed in light gravy, neither too watery nor too starchy. Add water if the sauce is too thick. Simmer to reduce the liquid if the sauce is too thin. The genius trick of adding a thickening agent like vegetarian Bisto or mashed potato or Wondra flour works rapidly and does not disturb the taste.