Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    canola oil
     3/4  pound         boneless skinless chicken breast halves -- cut into 1"pieces
   1      medium        onion -- sliced into rings
   1      medium        green bell pepper -- sliced
   1      cup           chicken broth, fat free
   1      tablespoon    cornstarch
   1      teaspoon      curry powder
   1                    tomato -- cut into wedges
     1/2  cup           raisins
   3      cups          cooked rice -- hot

Preparation:

Heat oil in large skillet over med-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 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.