Curried Chicken Dinner

1. * 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.
2. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed.
3. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oveni; bring to a boil.
4. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain.
5. Bone chicken, and cut into bite-size pieces; set meat aside.
6. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside.
7. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender.
8. Stiri in reserved chicken and orange juice mixture; bring to a boil.
9. Cook 1 minute, stirring constantly, until thickened.
10. To serve, spoon chicken mixture over hot, cooked rice.
11. 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.