Ingredients Edit

Directions Edit

  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 Edit

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
Community content is available under CC-BY-SA unless otherwise noted.