Curried Chicken Stir-fry

Course : Chicken
Serves: 4
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1 tablespoon canola oil
3/4 pound boneless skinless chicken breast halves -- cut into 1 inchpieces
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 medium tomato -- cut into wedges
1/2 cup raisins
3 cups cooked rice -- hot

Preparation / Directions:

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.

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