[Company]
Makes 6 servings
Fast 15-minute cook time
Place chicken in a 6-qt. electric or stove-top pressure cooker. In a small bowl combine the next six ingredients (through sesame oil). Pour over chicken in cooker. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 15 minutes. Remove from heat.
For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Transfer chicken mixture to a plate; cover to keep warm. For sauce, strain cooking liquid through a fine-mesh sieve into a bowl, then return to cooker. For an electric cooker use the saute setting to bring liquid to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until reduced by half. For a stove-top cooker, cook directly in the pot over medium heat. Remove bones from chicken; slice breasts crosswise. Serve chicken over rice. Drizzle with sauce; sprinkle with green onions and almonds.
Slow 2½-hour high cook time
Place chicken in a 3½- or 4-qt. slow cooker. In a small bowl combine the next six ingredients (through sesame oil). Pour over chicken in cooker. Cover and cook on high 2½ to 3 hours or until chicken is done (170°F). Transfer chicken mixture to a plate; cover to keep warm.
For sauce, strain cooking liquid through a fine-mesh sieve into a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until reduced by half. Remove bones from chicken; slice breasts crosswise. Serve chicken over rice. Drizzle with sauce; sprinkle with green onions and almonds.
per serving 351 cal., 6 g fat (1 g sat. fat), 72 mg chol., 185 mg sodium, 41 g carb., 2 g fiber, 18 g sugars, 33 g pro.