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Curried Chicken Dinner
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chicken bouillon powder
, Diagonally sliced
(seeded and cut into julienne strips)
chicken breast halves
(6 oz each)
cups unsweetened orange juice
teaspoon orange rind, Grated
large sweet red pepper (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.
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