Ingredients
2 pounds boneless skinless chicken breasts, cut into 1-in. pieces4 cups fresh broccoli florets4 medium carrots, julienned1 can (8 ounces) sliced water chestnuts, drained6 garlic cloves, minced3 cups reduced-sodium chicken broth1/4 cup reduced-sodium soy sauce2 tablespoons brown sugar2 tablespoons sesame oil2 tablespoons rice vinegar1/2 teaspoon salt1/2 teaspoon pepper1/3 cup cornstarch1/3 cup waterHot cooked rice
Preparation
Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°.
Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice.
