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| Curried Chicken Dinner Recipe |
Category: Other / Low-Cal
Rating:
N/A
Servings: 6
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Ingredients
2 1/2 cup water
1 cup brown rice, uncooked
1 1/2 teaspoon chicken bouillon powder
6 single chicken breast halves *
2 1/2 cup water
1/2 teaspoon curry powder
1/4 teaspoon salt
2 cup unsweetened orange juice
2 tablespoon cornstarch
2 tablespoon dry sherry
1 teaspoon groung ginger
1 teaspoon grated orange rind
2 cup diagonally sliced celery
1 lg sweet red pepper **
1 lg green pepper **
Cooking 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.
low-cal,entrees,poultry
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