Creole Chicken

Ingredients:

2 tbsp canola oil
1 pound chicken breasts, diced
2 celery ribs, sliced
1 green peppers, diced
4 cloves garlic
1 15-oz can diced tomatoes with green chilies
1-1/2 tbsp Worcestershire sauce
1-1/2 tbsp tomato paste
1 tbsp chili powder
1/2 tbsp salt
1/2 tsp red pepper flakes
1/2 tsp oregano

In a large skillet over medium heat, heat the canola oil.  Add the raw chicken and stir-fry for 5-7 minutes until the chicken is no longer pink inside.  Remove the chicken to a plate.

Add the celery, green peppers, and garlic to the pan and stir-fry for 3 minutes or until the vegetables are softened.   Return the chicken to the pan and add the rest of the ingredients.  Turn the heat to high until the sauce is boiling, then turn to medium-low, cover with a pot lid, and simmer for 15-20 minutes.

Serve over brown rice.