Curried chicken dinner
Yield: 6 Servings
Ingredients:
- 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 **
Instructions:
* 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.
