Ingredients

2-1/2 C. water
1 C. brown rice, uncooked
1-1/2 tsp. chicken bouillon powder
6 (6-oz. each) chicken breast halves
2-1/2 C. water
1/2 tsp. curry powder
1/4 tsp. salt
2 C. unsweetened orange juice
2 Tbsp. cornstarch
2 Tbsp. dry sherry
1 tsp. ground ginger
1 tsp. grated orange rind
2 C. diagonally sliced celery
1 large sweet red pepper, seeded and cut into julienne strips
1 large green pepper, seeded and cut into julienne strips

Cooking Instructions

Combine 2-1/2 C. water, rice, and bouillon powder in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 50 minutes or until liquid is absorbed. Combine chicken, 2-1/2 C. water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer for 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 and set aside. Coat a large nonstick skillet with Pam; place over medium-high 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 for 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)