Curried Chicken Dinner

Ingredients

 * 2 1/2 cup water
 * 1 1/2 tsp chicken bouillon powder
 * 2 1/2 cup water
 * 1/4 tsp salt
 * 2 tbsp cornstarch
 * 1 tsp groung ginger
 * 2 cup diagonally sliced celery
 * lg green pepper **
 * 1 cup brown rice, uncooked
 * 6 x chicken breast halves *
 * 1/2 tsp curry powder
 * 2 cup unsweetened orange juice
 * 2 tbsp dry sherry
 * 1 tsp grated orange rind
 * lg sweet red pepper **

Directions

 * 6 oz each ** seeded and cut into julienne strips combine 2 ½ cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 ½ cups water, curry powder, and salt in a large dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. Per serving: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium