Ingredients
1 medium onion, chopped1/3 cup water1/4 cup lemon juice1 tablespoon canola oil1/2 to 1 teaspoon salt1/2 teaspoon each garlic powder, chili powder and paprika1/2 teaspoon ground ginger1/4 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each ) 4-1/2 teaspoons cornstarch4-1/2 teaspoons cold water Hot cooked noodlesChopped fresh parsley, optional
Preparation
In a greased 6-qt. electric pressure cooker, combine onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm.
In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken over noodles. Sprinkle with parsley if desired.
