Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.7 Kcal (1037 kJ) | ||
| Calories from fat | 48.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 8% | |
|---|---|---|---|
| Cholesterol | 11.69mg | 4% | |
| Sodium | 406.82mg | 17% | |
| Potassium | 489.26mg | 10% | |
| Total Carbs | 40.16g | 13% | |
| Sugars | 10.2g | 41% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 7.93g | 16% | |
| Vitamin C | 83.4mg | 139% | |
| Iron | 0.9mg | 5% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 57.21 Kcal (240 kJ) | ||
| Calories from fat | 11.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 8% | |
|---|---|---|---|
| Cholesterol | 2.7mg | 4% | |
| Sodium | 93.95mg | 17% | |
| Potassium | 113mg | 10% | |
| Total Carbs | 9.28g | 13% | |
| Sugars | 2.36g | 41% | |
| Dietary Fiber | 0.8g | 14% | |
| Protein | 1.83g | 16% | |
| Vitamin C | 19.3mg | 139% | |
| Iron | 0.2mg | 5% | |
| Calcium | 13.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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