Chicken Delirious and Buttered Rice (for Pressure Cooker)

2 onions, chopped

2 green bell peppers, chopped

4 carrots, cut into match-stick size pieces

1 pound skinless, boneless chicken breasts, cut into cubes

1 cup orange juice

1 cup whiskey

1 cup brown sugar

¾ cup vinegar

1 teaspoon red pepper flakes, or more to taste

2 teaspoons ground ginger

1 teaspoon Asian (toasted) sesame oil

2 ½ cups water

1 ¼ cups white rice

1 tablespoon butter, or to taste

½ cup orange juice

1 tablespoon cornstarch

Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME

While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.

Release pressure from the pressure cooker using the natural-release method according to manufacturer s instructions, 10 to 40 minutes.

Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.