Curried Chicken Dinner

Serves:

Ingredients:

2 1/2 c Water
Lg sweet Red Pepper **
2 c Diagonally sliced Celery
1 ts Grated Orange rind
1 ts Groung Ginger
2 tb Dry Sherry
2 tb Cornstarch
2 c Unsweetened Orange juice
1/4 ts Salt
1/2 ts Curry powder
2 1/2 c Water
6 x Chicken breast halves *
1 1/2 ts Chicken bouillon powder
1 c Brown Rice, uncooked
Lg Green Pepper **

Method:

* 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 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 1/2 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, 3 2.
1 g protein, 4.
5 g fat, 3 9.
3 g carbohydrates, 78 g cholesterol, 2.
2 mg iron, 409 mg sodium, 51 mg calcium.