1 pound chicken, cut into strips
1 (4 ounce) can tomato sauce
1 teaspoon vegetable oil
2 tablespoons soy sauce
1 teaspoon cornstarch
1 cup chicken broth
1 1/2 cups rice
1/2 cup vegetable broth
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
3 tablespoons soy sauce
4 (10 ounce) cans tomato paste
5 green onions, finely chopped
Place chicken in large bowl. Pour tomato sauce over chicken, turn to coat, and sprinkle with oil. In a small bowl, mix soy sauce with cornstarch and chicken broth. Pour over chicken and tomato sauce mixture. Add more broth, if necessary, to cover.
Return chicken to pot and heat over medium heat until no longer pink. Remove from heat. Coat with ketchup and Worcestershire sauce, and pour over chicken. Remove from heat, and place in broiler pan. Broil over low heat for 1 1 1 hour, or until internal chicken juices have been absorbed.
Remove from broiler pan, and brush with ketchup, cornstarch mixture, tomato paste, green onions, and parsley.