1 c. cooked rice
4 chicken cutlets, cut into 2 inch pieces
2 tbsp. veg. oil
1 clove garlic, minced
1 sm. onion, minced
1 tsp. curry powder
1/4 tsp. salt
1/2 c. orange juice
1 tbsp. honey
2 tsp. parsley (fresh)

Heat oil in a skillet and saute chicken 2 to 4 minutes. Remove chicken, reduce heat and saute onion with curry and salt in remaining oil, 2 minutes. Add orange juice and honey. Increase heat and boil 3 to 4 minutes to reduce and thicken slightly. Return chicken to skillet. Stir to coat and cook until just heated through. Spoon over rice, garnish with parsley and orange slices.