3 to 4 boneless chicken breast halves
1 tablespoon brown sugar
3 teaspoons curry powder
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons olive oil
4 green onions, thinly sliced
1 1/2 cups chicken broth
1 1/2 cups orange juice
1 cup long-grain rice
1 1/2 cups frozen peas or peas and carrots
Wash chicken breasts and pat dry. Combine the brown sugar, curry powder, mustard, salt, and pepper in a small bowl. Cut chicken breasts into 1/2-inch pieces and put in another bowl. Sprinkle chicken with 1 scant tablespoon of the curry powder mixture and the 1 tablespoon of flour; toss to coat chicken pieces.
Heat oil in a large skillet; add the chicken and cook, stirring, until lightly browned, about 2 to 4 minutes. Add the green onions and cook for 1 minute longer.
Combine the remaining curry powder mixture with the chicken broth and orange juice. Add the orange juice mixture to the skillet and stir in the rice. Bring to a boil then reduce heat to low. Cover and cook for 15 minutes. Stir in peas or peas and carrots; cover and simmer for about 8 to 10 minutes longer, or until liquids are absorbed. Serves 4.