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onion water lemon juice canola oil salt garlic ground ginger pepper chicken breast halves cornstarch cold water noodles fresh parsley
Viewed: 75 - Published at: 7 years agoIngredients
- 1 medium onion, chopped
- 1/3 cup water
- 1/4 cup lemon juice
- 1 tablespoon canola oil
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon each garlic powder, chili powder and paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each )
- 4-1/2 teaspoons cornstarch
- 4-1/2 teaspoons cold water
- Hot cooked noodles
- Chopped fresh parsley, optional
Method
- In a greased 6-qt. electric pressure cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 5 minutes and then quick release any remaining pressure according to manufacturer's instructions. A thermometer inserted in the chicken breasts should read at least 170?. Remove chicken and keep warm.
- Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or sauce is until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.
