Curried chicken stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| ¾ | pounds | Boneless; skinless chicken, cut into 1\" pieces |
| 1 | medium | Onion; sliced, separate into rings |
| 1 | medium | Green bell pepper; sliced |
| 1 | cup | Chicken broth |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Curry powder |
| 1 | Tomato; cut into 1/2\" wedges | |
| ½ | cup | Raisins |
| 3 | cups | Hot cooked rice |
Directions
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 <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .