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    Chicken: 8 pt. Curried Chicken Stirfry


    Source of Recipe


    internet

    List of Ingredients




    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
    1 Tablespoon cornstarch
    1 Teaspoon curry powder
    1 tomato cut into wedges
    1/2 Cup raisins
    3 Cups cooked rice, hot

    Recipe



    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. Serves 4.


    ÑÑÑÑÑ

    Per serving: 420 Calories; 6g Fat (13% calories from fat); 28g Protein; 62g Carbohydrate; 50mg Cholesterol; 459mg Sodium
    Food Exchanges: 2 1/2 Starch/Bread; 3 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat
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