Curried Chicken Dinner

• Ready In: 1 hr 21 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups water
• 1 1⁄2 teaspoons chicken bouillon powder
• 2 1⁄2 cups water
• 1⁄4 teaspoon salt
• 2  tablespoons cornstarch
• 1  teaspoon ground ginger
• 2  cups celery, Diagonally sliced
• 1  large green pepper (seeded and cut into julienne strips)
• 1  cup brown rice, uncooked
• 6  chicken breast halves (6 oz each)
• 1⁄2 teaspoon curry powder
• 2  cups  unsweetened orange juice
• 2  tablespoons dry sherry
• 1  teaspoon  orange rind, Grated
• 1  large  sweet red pepper (seeded and cut into julienne strips)

Directions

1. Combine 2 1/2 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, 2 1/2 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.