Recipe - Curried Chicken Dinner

2 One half cup Water
1 cup Brown Rice, uncooked
1 One half teaspoon Chicken bouillon powder
6 x Chicken breast halves *
2 One half cup Water
One half teaspoon Curry powder
One fourth teaspoon Salt
2 cup Unsweetened Orange juice
2 tablespoon Cornstarch
2 tablespoon Dry Sherry
1 teaspoon Groung Ginger
1 teaspoon Grated Orange rind
2 cup Diagonally cut or sliced up Celery
Lg sweet Red Pepper **
Lg Green Pepper **

* 6 ounce each ** seeded and cut into julienne strips Combine 2 One half 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 One half 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 bitesize 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 medhi heat until hot.
Add celery and peppers, and saute until crisptender. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini