Curried Chicken Dinner

• 2 12 cups water
• 1 12 teaspoons chicken bouillon powder
• 2 12 cups water
• 14 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)
• 12 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)

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.

water, chicken bouillon powder, water, salt, cornstarch, ground ginger, celery, green pepper, brown rice, chicken, curry powder, orange juice, sherry, orange rind, sweet red pepper

Taken from www.food.com/recipe/curried-chicken-dinner-8353 (may not work)