2 1/2 c. water
1 c. uncooked brown rice
1 1/2 tsp. chicken-flavored bouillon granules
6 (6 oz.) skinned chicken breast halves
2 1/2 c. water
1/2 tsp. curry powder
1/4 tsp. salt
2 c. unsweetened orange juice
2 tbsp. cornstarch
2 tbsp. dry sherry
1 tsp. ground ginger
1 tsp. grated orange rind
Vegetable cooking spray
2 c. diagonally sliced celery
1 lg. sweet red pepper, seeded & cut into julienne strips
1 green pepper, seeded & julienned

Combine water, rice, and bouillon granules in a medium 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, 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 and next 4 ingredients in a small bowl, stirring until cornstarch is dissolved; set aside.

Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add celery and peppers and saute until crisp-tender. Stir in reserved chicken and orange juice mixture, bring to boil, cook and stir until thickened.

To serve, spoon chicken mixture over hot cooked rice. Serves 6, 332 calories each.