Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Water 1 c Brown rice, uncooked
1 1/2 ts Chicken bouillon powder 6 x Chicken breast halves *
2 1/2 c Water 1/2 ts Curry powder
1/4 ts Salt 2 c Unsweetened orange juice
2 tb Cornstarch 2 tb Dry sherry
1 ts Groung ginger 1 ts Grated orange rind
2 c Diagonally sliced celery 1 x Lg sweet red pepper **
1 x Lg green pepper **

* 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, 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.

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