Curried Chicken Dinner

Ingredients

 * 2½ cups water
 * 1½ tsp chicken bouillon powder
 * 2½ cups water
 * ¼ tsp salt
 * 2 tbsp cornstarch
 * 1 tsp ground ginger
 * 2 cups diagonally sliced celery
 * large green pepper, seeded and cut into julienne strips
 * 1 cup brown rice, uncooked
 * 6 chicken breast halves (6 oz each)
 * ½ tsp curry powder
 * 2 cups unsweetened orange juice
 * 2 tbsp dry sherry
 * 1 tsp grated orange rind
 * large sweet red pepper, seeded and cut into julienne strips

Directions

 * 1) Combine 2½ cups water, rice, and bouillon powder in a med saucepan; bring to a boil.
 * 2) Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed.
 * 3) Combine chicken, 2½ cups water, curry powder, and salt in a large Dutch oven; bring to a boil.
 * 4) Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain.
 * 5) Bone chicken, and cut into bite-size pieces; set meat aside.
 * 6) Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside.
 * 7) Coat a large nonstick skillet with pam; place over med-hi heat until hot.
 * 8) Add celery and peppers, and saute until crisp-tender.
 * 9) Stir in reserved chicken and orange juice mixture; bring to a boil.
 * 10) Cook 1 minute, stirring constantly, until thickened.
 * 11) To serve, spoon chicken mixture over hot, cooked rice.

Nutritional information
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