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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: * 6 oz each
** seeded and cut into julienne strips
Combine 2 1/2 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 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.
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.
| Ingredients:
2 1/2 Cup(s) Chicken bouillon powder
6 Chicken breast halves *
1/2 Teaspoon(s) Curry powder
1/4 Teaspoon(s) Crushed peanuts
2 Cup(s) Unsweetened Orange juice
2 Tablespoon(s) Cornstarch
2 Tablespoon(s) Groung Ginger
1 Teaspoon(s) Grated Orange rind
2 Cup(s) Diagonally sliced Celery
1 Lg sweet Red Pepper **
1 Lg Green Pepper ** |
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