1 cup vegetable oil for frying
1 medium onion, coarsely chopped
1/2 cup celery seeds
1/2 teaspoon ground black pepper
5 medium skinless, boneless chicken breast halves
1 (10 ounce) can sliced mushrooms
3 tablespoons tomato juice
2 tablespoons soy sauce
1 teaspoon water
1 teaspoon vinegar
1 teaspoon rice wine vinegar
1 teaspoon Worcestershire sauce
Heat oil in a large skillet over medium heat. Stir in onion, celery, and pepper. Cook, stirring frequently, until vegetables are tender; about 30 to 45 minutes.
In a large bowl, mix chicken, mushrooms, tomato juice, soy sauce, water, vinegar, rice vinegar, and Worcestershire sauce. Pour into skillet, and heat over high heat until chicken is no longer pink. Make sure to leave a bucket of this sauce on the skillet. Fry gently on each side.