Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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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