1/3 c. ketchup
1/4 c. apple juice
1 1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme leaves
1 med. green pepper, cut into thin strips
1 med. onion, cut in eighths
1/2 tsp. chopped garlic
2 tbsp. vegetable oil, divided
1 lb. skinless boneless chicken breasts, cut into 1/2 strips
1/3 c. raisins, plumped

Combine first six ingredients; set aside. In large skillet, saute green pepper, onion, and garlic in 1 tablespoon vegetable oil until tender-crisp; remove. Heat remaining oil in skillet; quickly saute chicken 2 to 3 minutes or until chicken changes color. Stir in ketchup mixture and raisins; cook, stirring constantly, 2 or 3 minutes or until chicken is cooked and sauce is hot and bubbly. Return sauteed vegetables to skillet; stir to coat thoroughly. Makes 4 servings (about 4 cups). Real good served with rice.