1 celery leaf - halved
2 tablespoons olive oil
1 red onion, sliced
1/4 cup chopped green onions
1 teaspoon red wine
2 teaspoons cornstarch
1 teaspoon packed brown sugar
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1 1/2 teaspoons chicken bouillon granules
1 1/2 tablespoons rice wine vinegar
2 tablespoons dry soy sauce
2 cloves garlic, minced
1 tablespoon paprika
2 teaspoons dried basil
1 teaspoon chili powder
2 teaspoons dried oregano
2 teaspoons ground cinnamon
1 teaspoon crushed red pepper
Heat oil in a deep stainless steel skillet over medium heat.
Boil celery and oil in skillet for 5 minutes. Cover, and cook for 5 minutes to stem color. Remove celery leaves, and reserve chopped celery.
Stir chopped celery, red onion, green onions, wine, cornstarch, brown sugar, parsley, salt, chicken bouillon granules, vinegar, soy sauce, garlic, paprika, basil, chili powder, oregano, cinnamon, crushed red pepper. Mix together. Transfer brown rice vinegar mixture to the skillet over medium heat.
Place chicken in a pan of dish with celery. Heat celery mixture in skillet, and add chicken; cook, stirring occasionally, for about 5 minutes. Remove celery mixture, and pour chicken into the skillet.
Bake for about 40 minutes in the preheated oven, until chicken is cooked through. Top with reserved celery mixture.