• Cooking spray
  • 3/4 Pound chicken tenders
  • 1 Cup frozen pepper and onion stir-fry mixture
  • 1 garlic clove, minced
  • 1 Teaspoon olive oil
  • 1/2 Cup low sodium chicken broth, divided
  • 8 ounces tomatoes, diced
  • 1/2 Cup California raisins
  • 1 small bay leaf
  • 1/2 Teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • Dash of ground cloves
  • Dash of ground black pepper
  • Salt


In a nonstick skillet coated with cooking spray, cook chicken tenders over medium heat, turning frequently until just beginning to brown. Add frozen stir-fry mixture, garlic and oil. Then, add 1 tablespoon of broth; heat and stir browned bits up from bottom of pan. Bring to boil over high heat. Reduce heat again to medium and cook, stirring frequently, for 2 to 3 minutes, until onions are softened. Add remaining broth, tomatoes, California raisins, bay leaf, cumin, allspice, cloves and pepper. Bring to boil; reduce heat and simmer, uncovered, for about 20 minutes. Remove and discard bay leaf. Adjust seasoning with salt to taste and serve at once.

Nutrition Facts Per Serving

Calories 250 (Calories from Fat 35%); Total Fat 10 ( Saturated Fat 2.5; Trans Fat 0; ); Cholesterol 55; Sodium 80; Potassium 350; Total Carbohydrate 21; Dietary Fiber 2; Sugars 18; Protein 20; Calcium 70; Iron 2;

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Raisins are fat and cholesterol free.