Curried Chicken Dinner Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Water,
1 cup: Brown Rice, uncooked
1 1/2 tsp: Chicken bouillon powder,
Chicken breast halves *,
2 1/2 cup: Water,
1/2 tsp: Curry powder,
1/4 tsp: Salt,
2 cup: Unsweetened Orange juice,
2 tbsp: Cornstarch,
2 tbsp: Dry Sherry,
1 tsp: Groung Ginger,
1 tsp: Grated Orange rind,
2 cup: Diagonally sliced Celery,
Lg sweet Red Pepper **,
Lg Green Pepper **,
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.
Source from luhu.jp
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.
Source from luhu.jp