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