1 medium onion, chopped
1 medium carrot, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 medium red onion, chopped
6 stalks celery, cut into thin strips
2 medium potatoes, peeled and cubed
1 teaspoon tomato paste
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
Preheat oven to 300 degrees F (150 degrees C).
Place onion, carrot, bell pepper, red onion, celery and potatoes in a medium mixing bowl. Mix together until well coated, cover and refrigerate for at least 1 hour.
Heat olive oil in large skillet over medium heat. Add onion, carrot, bell pepper and red onion and stir fry for 5 to 6 minutes on each side or until chicken is no longer pink. Add tomato paste, olive oil and salt, stirring constantly, until heated through.
Stir tomato paste into skillet with vegetable oil and salt, mixing well. Reduce heat and add sugar, peppermint, chili seasoning, 1/2 teaspoon salt and 1/2 teaspoon white sugar. Simmer, stirring constantly, for 1 minute. Stir until sugar is completely dissolved. Stir in basil and oregano.
Return chicken to skillet; add chicken and tomatoes and stir until chicken is no longer pink and sauce sauce has thickened. Top skillet with celery slices.
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