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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
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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