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Curried Chicken Dinner


2 1/2 cup water
1 cup brown rice, uncooked
1 1/2 tsp chicken bouillon powder
6 chicken breast halves *
2 1/2 cup water
1/2 tsp curry powder
1/4 tsp salt
2 cup unsweetened orange juice
2 tbsp cornstarch
2 tbsp dry sherry
1 tsp groung ginger
1 tsp grated orange rind
2 cup diagonally sliced celery
1 lg sweet red pepper **
1 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
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
409 mg sodium, 51 mg calcium.


Servings: 6



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