Directions

1. In a medium bowl, add the chicken, apple cider, 1/2 the oil, season salt, garlic powder, and curry powder. Let sit for 10 – 15 minutes (optional).
   

2. Heat the reserved oil in a 12-inch skillet over medium-high heat until just hot enough. Add the chicken and cook, stirring occasionally, until lightly browned but still pink in spots, about 5 - 7 minutes.

3. Add the celery and tomatoes to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the water. Bring to a boil, then reduce the heat to low and simmer until the chicken is cooked through, about 20 minutes. Serve and enjoy with vegetables, rice, quinoa, or pasta.