Creole Chicken

adapted from Katie

2 Chicken Breasts, diced
1 Tablespoon Olive Oil
1/2 package frozen stir fry veggies (bell peppers and onions)
1 Clove Minced Garlic
1 can Diced Tomatoes -- 14 oz
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon hot Sauce -- Optional

Add all ingredients to a pan and cook until chicken's done. Serve over rice.