Curried Chicken Dinner

Name: Curried Chicken Dinner
Total time: 1 h 21 min
Yield: 6 serving(s)
Ingredients: 2 1/2 cups water; 1 1/2 teaspoons chicken bouillon powder; 2 1/2 cups water; 1/4 teaspoon salt; 2 tablespoons cornstarch; 1 teaspoon ground ginger; 2 cups celery, Diagonally sliced; 1 large green pepper (seeded and cut into julienne strips); 1 cup brown rice, uncooked; 6 chicken breast halves (6 oz each); 1/2 teaspoon curry powder; 2 cups unsweetened orange juice; 2 tablespoons dry sherry; 1 teaspoon orange rind, Grated; 1 large sweet red pepper (seeded and cut into julienne strips)

Submitted by _Pixie_

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Ready In:: 1hr 21mins
Ingredients:: 15
Serves:: 6

ingredients

2 ¹⁄₂ cups water
1 ¹⁄₂ teaspoons chicken bouillon powder
2 ¹⁄₂ cups water
¹⁄₄ teaspoon salt
2 tablespoons cornstarch
1 teaspoon ground ginger
2 cups celery, Diagonally sliced
1 large green pepper (seeded and cut into julienne strips)
1 cup brown rice, uncooked
6 chicken breast halves (6 oz each)
¹⁄₂ teaspoon curry powder
2 cups unsweetened orange juice
2 tablespoons dry sherry
1 teaspoon orange rind, Grated
1 large sweet red pepper (seeded and cut into julienne strips)

directions

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.