1 pound saltine crackers
1 tablespoon vegetable oil
1 small onion, finely chopped
6 cloves garlic
3 tablespoons packed brown sugar
2 pounds chicken breast halves
2 tablespoons soy sauce
1 tablespoon sake
1/2 cup chicken broth
1 (28 ounce) can chicken broth
1 (16 ounce) can tomato sauce
1 (14.5 ounce) can bell peppers, drained
1 teaspoon oyster sauce
In a medium saucepan, bring salted water to a boil. Add crackers and cook for 7 to 10 minutes or until crackers are golden brown. Serve warm or at room temperature.
In a small mixing bowl, pour 1 tablespoon of oil into a small baking dish. Stir fry onion or garlic in oil until golden brown. Pour in brown sugar and stir fry until just tender. Stir in broth. Add chicken and cook for 1 to 2 minutes or until chicken is tender. Add tomato sauce and stir together with water mixture. Stir in chicken.
Dredge chicken breasts in flour to thicken. Put breasts in a plastic bag. Cover; refrigerate. Let breasts stand overnight, turning occasionally, to allow fats to cook off.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken breasts from preheated oven; arrange on a baking sheet. Brush about 1 tablespoon of the browned coating onto each breast.
Bake at 350 degrees F (175 degrees C) for about 15 minutes. Serve hot or cold.