2 pounds skinless, boneless chicken breast halves - cubed
1 small onion, chopped
1 clove garlic, minced
2 green onions, chopped
1 tablespoon all-purpose flour
4 cups water
2 teaspoons cornstarch
2 teaspoons hot water
1 (3 ounce) can tomato paste
salt and pepper to taste
1/2 cup ketchup
1/4 cup vegetable oil
1/2 cup shredded mozzarella cheese
Place chicken in a large pot over high heat. Cook, uncovered, until no longer pink or golden brown, about 10 to 20 minutes.
Chop vegetables, and place on bottom of pot. Keep skillet warm. Sprinkle with flour and saute for about 5 minutes, or until all flour is browned. In a medium bowl in which 2 or 3 cups of water is added, mix tomato paste, salt, pepper, ketchup, and oil and mix well. Arrange chicken over veggies, and place skillet on stove burner for about 3 minutes.
Return chicken to pot, and stir frequently over medium heat. Cook, uncovered, for 10 to 12 minutes, or until chicken is no longer pink when center of pan is cut. Remove from skillet, and let rest on a plate. (Note: Baste the skillet frequently to prevent sticking.) Serve at once.