Title: Curried Chicken Stir-Fry
Categories: Poultry
Yield: 4 Servings

1 tb Oil
3/4 lb Boneless; skinless chicken,
-cut into 1" pieces
1 md Onion; sliced, separate
-into rings
1 md Green bell pepper;
-sliced
1 c Chicken broth
1 tb Cornstarch
1 ts Curry powder
1 Tomato; cut into 1/2" wedges
1/2 c Raisins
3 c Hot cooked rice

Heat oil in large skillet over medium-high heat until hot. Add chicken,
onion and bell pepper. Cook and stir 4-6 minutes or until chicken is no
longer pink and vegetables are crisp-tender. 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 , a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.