Curried Chicken Dinner

Title: Curried Chicken Dinner
Categories: Chicken, Low-cal
Yield: 6 servings

2 1/2 c Water
2 tb Cornstarch
1 c Brown Rice, Uncooked
2 tb Dry Sherry
1 1/2 ts Chicken Bouillon Powder
1 ts Groung Ginger
6 x Chicken Breast Halves *
1 ts Grated Orange Rind
2 1/2 c Water
2 c Diagonally Sliced Celery
1/2 ts Curry Powder
1 lg Sweet Red Pepper seeded and cut into julienne strips
1/4 ts Salt
1 lg Green Pepper
2 c Unsweetened Orange Juice

Combine 2-1/2 cups water, rice, and bouillon powder in a medium 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.