1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips
1/2 cup lemon juice
1/4 teaspoon allspice
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cinnamon
1 tablespoon ground nutmeg
1 (10 ounce) can frozen orange juice concentrate
1 (14 ounce) can diced carrots and onions, with liquid
1/2 cup chopped celery
1/4 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
1 teaspoon almond milk
1 teaspoon dry mustard
1/2 teaspoon white sugar
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped apple
1 clove garlic, crushed
Remove chicken from oven and place in bowl. Stir lemon juice, allspice, garlic powder, cinnamon, nutmeg and apple in medium saucepan. Heat over low heat, stirring constantly, until juice dissolves. Remove from heat. Stir into warm lemon juice mixture and pour into chicken. Cover lid and simmer over medium heat until juices are reduced, about 10 to 15 minutes.
Bring a large pot of salted water to a boil. Add chicken and cook over medium heat for about 20 minutes or until absolutely desired.
While chicken is cooking, return chicken to oven and place in baking dish with foil. Place celery and onion into oven; sprinkle with cornstarch. Mix with lemon juice mixture and sprinkle with salt, pepper, cinnamon mixture. Mix thoroughly. Season with cornstarch and sugar. When chicken is cool enough to handle, place on baking dish and arrange with foil.
Heat vegetable oil in medium skillet over medium heat. Add onion and celery, then saute onions and celery in oil until tender. Add carrots and carrots; saute until carrots are tender.
Add chicken, cornstarch mixture, caramelized celery mix, carrots and onions and celery mixture. Mix thoroughly.
Heat remaining oil in medium skillet over medium heat. Add onion, celery and celery mixture and cook until chicken is cooked through and juices are bubbly. Add apple and garlic to skillet.
When chicken is cooked through, transfer to serving dish. Mix chopped chicken with chicken, celery mixture and apple and spread mixture over chicken. Garnish with crushed red pepper and chopped celery mixture. Serve hot.