Curried Chicken Dinner

Directions

Combine 2½ 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, 2½ 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.

Cut chicken 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 sauté 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.