Oriental Chicken Breasts

I found this recipe for garlic chicken and it looked oh so yummy. When I started the process of making it and adding the chicken stock laced with the spices it was so dull I knew it was not going to be a big hit. Then the Sweet Baby Rays BBQ sauce would have come out and that would be the end of the chicken ala garlic.

So below is the new and zingier version which we will see if it meets the taste expectations of the hubby.

Use the saute function of the pressure cooker and melt 3/4 of a stick of butter.

Rinse 3 large or 4 medium boneless, skinless breasts

Combine is a small dish:
1/8 tsp of salt  OR NO SALT AT ALL!!!
1 tsp of black course pepper
2 tsps of garlic powder

Coat the chicken with the above mixture and place in the chicken in the bottom of the pressure cooker to brown and seer in the coating

In a larger dish combine:
1 cup of chicken broth
1 minced clove of garlic
3 Tablespoons of honey
1/2Tablespoon of soy sauce (low sodium will work or teriyaki sauce for more zing)
1/2 tsp of Indian Curry mild not hot

Pour the mixture over the chicken and place the lid on the pressure cooker securely. Set on poultry for 10 minutes at high pressure.
When finished release the pressure manually and serve over noodles, rice or greens.

One Note : I cut the soy sauce and salt way back in this recipe because the broth had a very salty taste. If you like that taste up and it won't send your blood pressure through the roof, then add more soy sauce to taste and keep the salt in the beginning.