Yield: 1 Servings
|1 tablespoon||Vegetable oil|
|1½ cup||Sliced mushrooms|
|1 cup||Chopped green pepper|
|¼ cup||Sliced green onion|
|1 small||Jalapeno; seeded, deveined, finely chopped|
|1 large||Clove garlic; minced|
|1 teaspoon||Minced fresh ginger|
|1 tablespoon||Sesame or vegetable oil|
|1 pounds||Boneless skinless chicken; cut into 3/4 inch pieces|
|½ cup||Sliced water chestnuts|
|2 tablespoons||Light soy sauce|
|1 tablespoon||Lime juice; (up to 2)|
|1½ cup||Chicken stock or broth|
|1 cup||Canned unsweetened coconut milk|
|\N \N||Cayenne pepper|
|\N \N||Cilantro; minced|
|\N \N||Hot cooked rice|
Heat oil in 4- or 6-quart pressure cooker. Saute mushrooms, green pepper, green onion, jalapeno, garlic, and ginger until green pepper is tender.
Remove vegetable mixture and reserve. Heat sesame oil in pressure cooker.
Saute chicken until no longer pink in the center, 2 to 3 minutes. Stir in water chestnuts, soy sauce, and lime juice. Stir in reserved vegetable mixture and chicken stock. Close cover securely. Bring up to 15 pounds pressure. Cook 5 minutes at this pressure. Cool cooker at once by running cool water over top and sides. Stir in coconut milk. Cook over medium heat until hot. Season to taste with cayenne. Sprinkle with cilantro. Serve with rice. -The Official Presto Pressure Cooker Cookbook Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 19, 98, converted by MM_Buster v2.0l.