1/4 cup vegetable oil
5 cloves garlic, crushed
2 tablespoons honey
1/2 pound bone-in chicken breast halves
1/2 cup water
1 red bell pepper or a teaspoon of chili powder, seeded and chopped
4 (1 ounce) chopped sweet potatoes
1 large onion, chopped
1 cup soy sauce
1/4 cup distilled white vinegar
1 teaspoon soy sauce
1/4 cup brown sugar
1 dash sriracha chili powder
1 teaspoon grated lemon zest
1 teaspoon dried basil
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup whole peeled fresh chives
Place oil in a 9x13 inch dish. Cook chicken and potatoes until meat is tender. Mix in the water, sweet potatoes, onion and bell pepper. Bring to a boil; reduce heat. Cover dish, cook 10 minutes, stirring occasionally and boiling 5 minutes. Stir in the chicken, bell pepper and bell pepper mixture. Cook 10 minutes. Cover and brown skin on chicken, occasionally stirring; remove.
Stir chicken mixture into the cooled sauce. Heat mustard on medium heat. Bring cornstarch mixture and remainder of chicken mixture to a boil and stir well; reduce heat. Cover and cook 5 minutes, stirring occasionally and about 3 minutes. Cover and simmer 10 minutes, until chicken is tender and well done. Return chicken to the sauce to cool completely. Sprinkle with lemon zest and basil. Mix in sour cream and cornstarch sauce and simmer about 1 minute. Add soy sauce, vinegar, 1/4 cup red food coloring, parsley, lemon zest and basil. Stir about 10 minutes, until sauce is thickened slightly. Pour over cooked chicken with gravy.