Recipe - Curried Chicken Stir-Fry

1 tablespoon Oil
Three fourths pound Boneless; skinless chicken,
cut into 1" pieces
1 md Onion; cut or sliced up , separate
into rings
1 md Green bell pepper;
cut or sliced up
1 cup Chicken broth
1 tablespoon Cornstarch
1 teaspoon Curry powder
1 Tomato; cut into 1/2" wedges
One half cup Raisins
3 cup Hot cooked rice

Heat oil in large skillet over mediumhigh heat until hot. Add chicken,
onion and bell pepper. Cook and stir 46 minutes or until chicken is no
longer pink and vegetables are crisptender. In small bowl, combine broth,
cornstarch and curry powder. Stir into mixture in skillet. Cook over medium
heat until thickened, stirring constantly. Add tomato and raisins. Cook
until thoroughly heated. Serve chicken mixture over rice.

CALORIES: 370 SODIUM: 260MG

CHOLESTEROL: 55MG FAT: 9G

CARBOHYDRATE: 48G SAT: 2G

From Meals In Minutes, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.