1 tablespoon vegetable oil
2 large onions, cut into 1 inch pieces
5 tablespoons butter
1 cup chopped celery
1 cup chopped green bell peppers
1 large carrot, grated
1 small green bell pepper, chopped
2 tablespoons chopped fresh ginger root
2 tablespoons chopped fresh thyme
1 1/2 teaspoons white sugar
1/8 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
Heat oil in a medium skillet over medium heat. Saute onions and top with butter and celery. Stir in green bell pepper, carrot, green bell pepper, carrot, and bell pepper. Bring to a boil, reduce heat, and simmer 1 to 2 minutes, stirring constantly.
In a separate stainless steel bowl, mix 1 cup flour, salt, and pepper.
Brush chicken with sauce.
Dredge chicken in flour mixture and place in baking dish. Cover and refrigerate at least 3 hours. Remove from refrigerator.
After 3 hours, remove chicken from baking dish and slice into 1 inch strips. Place strips on plates. Fry chicken in butter, celery, green bell pepper, carrot, green bell pepper, and ginger
Transfer strips to a serving dish. Spoon 1/4 cup of sauce over each strip. Roll up strips and repeat chicken slices. Serve strips with sauce.