Easy Chicken Curry

• 3 whole Chicken Breasts, Chopped
• 1 Tablespoon Olive Oil
• 2 Tablespoons Rice Vinegar
• 1 bag (14 Oz. Size) Asian Stir Fry Mix
• 5 ounces, weight S&B Golden Curry Medium Hot Sauce Mix
• 1 teaspoon Pepper
• 1- 3/4 cup Water
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Worcesterchire
• 2 Tablespoons Half-and-half
• 2 cups Water
• 1 cup Brown Jasmine Rice

1. In a large skillet or Dutch oven, saute chicken breasts in olive oil and vinegar.
2. Cook for about 5 minutes.
3. Add in vegetables, curry seasoning, pepper, water, soy sauce and Worcestershire.
4. Bring to a boil, then simmer for about 10 minutes.
5. Add in half-and-half.
6. Adjust seasonings to taste.
7. While curry is simmering, prepare rice.
8. Bring water to a boil.
9. Add in brown rice.
10. Simmer until water is absorbed.
11. I mixed the rice in with the curry once it was prepared and let it simmer together for a few minutes.
12. This is completely optional.
13. You can also add a dash of sriracha to the sauce if you want to make it spicier.

chicken breasts, olive oil, rice vinegar, fry mix, curry, pepper, water, soy sauce, worcesterchire, water, brown jasmine rice

Taken from tastykitchen.com/recipes/main-courses/easy-chicken-curry-5/ (may not work)