Nasi Goreng

• 2 cups Long Grain Or Wild Rice Medley
• 2 cups Chicken Broth
• 2 cups Water
• 3 whole Boneless Chicken Breasts
• 1/2 cups Butter, Divided Use
• 3 whole Onions, Diced
• 1 pound Frozen Vegetables
• 1- 1/2 teaspoon Curry Powder
• 3 Tablespoons Soy Sauce
• Salt And Pepper, to taste

1. Cook rice in chicken broth and water, according to package instructions.
2. In the meantime, dice up your chicken breasts into cubes or strips.
3. Heat 1/4 cup of butter in frying pan.
4. Add chicken and cook on medium-to-high heat.
5. Add your onions and salt and pepper to taste.
6. Cook until chicken is no longer pink.
7. While your chicken and rice are cooking, bring your frozen veggies to a boil and simmer for a few minutes (according to package instruction) until cooked.
8. Once chicken, rice and veggies are done, combine in a large heated pan (a wok works well for this) along with the remaining 1/4 cup of butter.
9. Add curry powder and soy sauce.
10. Stir to combine and heat through for a few more minutes.
11. Serve and enjoy!

medley, chicken broth, water, chicken breasts, butter, onions, vegetables, curry, soy sauce, salt

Taken from tastykitchen.com/recipes/main-courses/nasi-goreng/ (may not work)