1 pound skinless, boneless chicken breast halves
1 cup chicken broth
1 cup chopped celery
1 cup chopped peeled and diced onion
1 cup fresh mushrooms
1 teaspoon crushed red pepper flakes
1 cup chopped fresh broccoli
2 fresh scallions
2 cups chopped green chile peppers
1 tablespoon white sugar
1 tablespoon palm oil
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon soy sauce
1/2 teaspoon rice vinegar
1/4 cup ketchup
1 teaspoon light brown sugar
1 tablespoon coconut milk
1 cup chicken broth
1 cup sherry wine
2 tablespoons white sugar
1 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in 12-inch skillet and brown lightly on all sides. Remove from skillet and reserve.
In a large bowl, combine broth, celery, onion, and mushrooms. Mix well and pour over chicken and sprinkle with crushed pepper flakes.
Dredge chicken in vinegar. Add to skillet and stir to coat. Sprinkle with crumbled celery mixture and stir to coat.
Stir into skillet with green chile peppers and sugar. Season chicken with pepper flakes, salt, black pepper, chili powder, and soy sauce. Turn chicken over and spoon celery mixture into skillet. Sprinkle with coconut milk and pour over chicken. Top with sherry wine, sugar, paprika, white sugar, and chicken broth.
Bake uncovered for 1 hour in the preheated oven. Transfer to a platter and serve.