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Orange Chicken In The Pressure Cooker From Our Monthly Winner

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    Selecting a winner for August's Kambrook's One Pot Wonder Collections competition was a hard task since we received so many great entries. But for the month of August, we selected the following winner:

    Annette Benninghoff from NSW. Congratulations.

     

    As part of Annette's entry, Gina from our Kambrook team made the recipe using the Kambrook pressure cooker. Here is her experience.

     

    Dinner plans with friends fell through tonight and I was suddenly looking in the fridge for something to make for hubby and I. 
    A half kilo of chicken tenderloin was the only non-frozen option, so I decided it was a good opportunity to try the August Monthly Winner's recipe with some modifications. As I didn't know my night out was cancelled until late in the day, I didn't have the 8 hours to slow cook so thankfully, my Kambrook Pressure Express Pressure Cooker, my ever faithful friend in the kitchen, was there to create this dish in no time. Because I was using less chicken then the recipe called for, I reduced the orange juice content to 180ml but otherwise, I placed all the ingredients as per the recipe in the cooking bowl, sealed the lid and selected the Soup/Curry setting - 45 minutes later, served with some steamed veggies, this turned out to be a easy and flavoursome last-minute meal.

     

    ORANGE CHICKEN

    INGREDIENTS

    • 2 large carrots, peeled and sliced about 1/2-inch thick
    • 2 large red or green bell peppers, cut into 1/2-inch chunks
    • 3 cloves garlic, finely minced
    • 6 boneless skinless chicken breasts
    • 2 tsp. ground ginger
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 8 ounces orange juice
    • 2 cups fresh orange segments
    • 2 Green onions, chopped
    • Hot cooked rice

    DIRECTIONS

    1. Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Slow Cooker.
    2. Cover and cook on LOW 4 to 6 hours.
    3. Serve chicken on hot cooked rice on platter.
    4. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired. 

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