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READY IN:
1hr 21mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil.
  2. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed.
  3. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil.
  4. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain.
  5. Bone chicken, and cut into bite-size pieces; set meat aside.
  6. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside.
  7. Coat a large nonstick skillet with Pam; place over med-hi heat until hot.
  8. Add celery and peppers, and saute until crisp-tender.
  9. Stir in reserved chicken and orange juice mixture; bring to a boil.
  10. Cook 1 minute, stirring constantly, until thickened.
  11. To serve, spoon chicken mixture over hot, cooked rice.

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