Pressure Cooker Garlic Chicken and Broccoli

  Chicken & Turkey

This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right.

Pressure Cooker Garlic Chicken and Broccoli

Average Rating: 4.5

TOTAL TIME: Prep: 15 min. Cook: 5 min.
YIELD: 8 servings.

Ingredients

  • 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
  • 4 cups fresh broccoli florets
  • 4 medium carrots, julienned
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 6 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup cornstarch
  • 1/3 cup water
  • Hot cooked rice

Instructions

  • 1. Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°.
  • 2. Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice.
  • 3.
    Freeze option:
    Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

Nutrition Facts

1 cup: 241 calories, 6g fat (1g saturated fat), 63mg cholesterol, 798mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 26g protein.
Diabetic Exchanges:
3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

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