Mandarin Chicken - 2.5-Qt. Pressure Cooker Recipe

Name: Mandarin Chicken - 2.5-Qt. Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In the pressure cooker, combine chicken, vinegar, stock and onions.
2
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.
3
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.
4
Remove the lid. Transfer the chicken to a platter and keep warm.
5
Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce.
6
Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.
7
Serve the chicken over cooked noodles. Add pepper to taste.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Mandarin Chicken - 2.5-Qt. Pressure Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mandarin Chicken - 2.5-Qt. Pressure Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions