Japanese Curry Chicken

Ingredients

• 1.5 pounds skinless , boneless chicken breast, or more to taste
• 1 tablespoon olive oil , or as needed
• salt and ground black pepper to taste
• 5.33 cups water , divided
• 1 package curry sauce mix , 7.75 ounce
• 1 can peas , 15 ounce
• 5 news potatoes , halved
• 1 package sliced cremini mushrooms , 8 ounce
• 2 medium carrots , chopped
• 1 medium onion , chopped
• 2 cups jasmine rice , such as Mahatma

Instructions

1. 1

   Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the skillet, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.

2. 2

   While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 minutes and 30 seconds; remove and stir until sauce mix is completely dissolved.

3. 3

   Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes.

4. 4

   Meanwhile, bring remaining 3 cups water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

5. 5

   Scoop rice into bowls and serve curry chicken on top.