Curried Chicken Stir Fry **** 4/97

Categories:
poultry, stir fry

1 tablespoon oil
3/4 lb boneless chicken breast
1 medium onion; sliced
1 green pepper; sliced
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon curry powder
1 tomato; cut into 1/2 wedges
1/2 cup raisins
3 cup hot cooked rice

Heat oil in a large skillet over medium high heat until hot. Add chicken, onion, and bell pepper. Cook and stir 4 to 6 minutes or until chicken is no longer pink and veggies are crisp tender. In a 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.

Yield: 4 servings