Curried Chicken Dinner
Yield
6 servingsPrep
20 minCook
120 minReady
140 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
water
|
|
| 1 | cup |
rice
brown, uncooked |
|
| 1 ½ | teaspoons |
chicken bouillon, powdered
|
|
| 6 | x |
chicken breast halves, boneless, skinless
(6 oz each) |
*
|
| 2 ½ | cups |
water
|
|
| ½ | teaspoon |
curry powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
orange juice
unsweetened |
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
orange zest
grated |
|
| 2 | cups |
celery
sliced diagonally |
|
| 1 | large |
sweet red bell peppers
seeded, cut into julienne strips |
|
| 1 | x |
green bell peppers
lg, seeded, cut into julienne strips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
water
|
|
| 237 | ml |
rice
brown, uncooked |
|
| 7.5 | ml |
chicken bouillon, powdered
|
|
| 6 | x |
chicken breast halves, boneless, skinless
(6 oz each) |
*
|
| 591 | ml |
water
|
|
| 2.5 | ml |
curry powder
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
orange juice
unsweetened |
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
sherry
dry |
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
orange zest
grated |
|
| 473 | ml |
celery
sliced diagonally |
|
| 1 | large |
sweet red bell peppers
seeded, cut into julienne strips |
|
| 1 | x |
green bell peppers
lg, seeded, cut into julienne strips |
*
|
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.
