3 to 4 boneless chicken breast halves 1 tablespoon brown sugar 3 teaspoons curry powder 1/2 teaspoon dry mustard 1/4 teaspoon pepper Dash salt 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

Preparation
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.

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