Recipe by TOCOYOTE
"For all you fans of my 'Chicken Vicious', here is the Polynesian counterpart. Sweet, tangy, easy, spicy, and absolutely the best Polynesian chicken dish you ever tasted! For all you pressure cooker fans, this is a snap. This will work in a regular Dutch oven, but the cook time will be about 3 times as long. Be sure to add red pepper flakes in stages to achieve desired heat. I use 1 to 3 tablespoons!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
green bell peppers, chopped
carrots, cut into match-stick size pieces
skinless, boneless chicken breasts, cut into cubes
red pepper flakes, or more to taste
Asian (toasted) sesame oil
2 1/2 cups
1 1/4 cups
butter, or to taste
The only reason I didn't give it a five was for the veggies: I think 15 minutes was too long for them to cook. The flavor was amazing! And the chicken was delectably tender. Maybe cook the chicken and carrots for 7-8 minutes, cool immediately and then add the onions and peppers, give it a stir, and cook it another 7-8 minutes. Otherwise, my first taste of a Polynesian style chicken was a wonderful experience. Thanks for sharing!
My husband and sons really liked this recipe. It had plenty of flavor.
It was just way too sweet tasting. And the whiskey flavor was super strong.
Delicious! I didn't have orange juice or whisky, so subbed chicken broth. I'll try it with OJ and whisky after we get some. I have had my pressure cooker for a while but always forget to use it, so I was excited to use it again. Just as easy--and quick--as I remembered! I thought the chicken and veggies were cooked perfectly, but I browned the chicken first, then dumped in the veggies, gave them a quick stir, added in the liquid, then popped the lid on and let it rip. This does make several servings, so I wish I'd made more rice, but I can easily make more for the leftovers. I didn't add cornstarch and all that--just dredged the chicken in flour and called it a day. There is a lot of liquid, sure, but it absorbs into the rice. I thought hubs might be unhappy with the vinegar flavor of this, but he didn't really complain at all. I loved it and look forward to making it again. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Delirious and Buttered Rice (for Pressure Cooker)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 34
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This chicken and rice casserole is simple and tasty.
See how Chef John makes rich, deeply flavorful arroz con pollo.
See how to make a simple, satisfying chicken dinner.