| Chutney CHICKEN |
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6 | boneless, skinless chicken | 1⁄3 | cup mango chutney |
| breast halves | 1 | tablespoon vinegar |
1 | can | 1 | tablespoon brown sugar |
| tomatoes | 1 | teaspoon allspice |
1 | can (4 ounces) chopped green |
| • • • • • • • |
| chillies | 1⁄4 | cup water |
1⁄2 | cup raisins | 1 | tablespoon cornstarch |
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regu- lator on vent pipe and cook 4 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving |
| 6 servings | |
258 Calories, 3 g Fat, 73 mg Cholesterol |
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| SOY CHICKEN |
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4 | boneless, skinless chicken | 1⁄2 | cup sliced mushrooms |
| breast halves | 1⁄2 | onion, sliced |
1⁄2 | cup water | 1⁄2 | cup sliced celery |
1⁄2 | cup low sodium soy sauce | 3 | tablespoons brown sugar |
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord.
Nutrition Information Per Serving |
| 4 servings | |
169 Calories, 2 g Fat, 69 mg Cholesterol |
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| SWEET ’N SOUR CHICKEN WINGS | ||
18 | chicken wings | 1⁄4 | cup brown sugar |
1 | can (8 ounces) pineapple | 2 | tablespoons soy sauce |
| chunks, undrained | 1 | tablespoon catsup |
1 | red pepper, cut into | 1⁄2 | teaspoon Worcestershire |
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| sauce | |
1 | medium onion, cut into | 1⁄4 | teaspoon ground ginger |
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| • • • • • • • | |
1⁄2 | cup sliced celery | 2 | tablespoons cold water |
1⁄3 | cup vinegar | 2 | tablespoons cornstarch |
Place chicken wings, pineapple chunks and juice, pepper, onion, and celery in cooker. Mix vinegar, brown sugar, soy sauce, catsup, Worcestershire sauce, and ginger in small bowl; pour into cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once. Remove chicken, pineapple, and vegetables to a warm platter. Mix cold water and cornstarch. Stir into hot liquid. Heat until sauce thickens, stirring constantly. Pour sauce over chicken, pineapple, and vegetables. Serve with steamed rice, if desired, see page 32.
Nutrition Information Per Serving | 6 servings |
418 Calories, 24 g Fat, 113 mg Cholesterol |
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NOTE: DO NOT INCREASE THIS RECIPE |
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