4 tablespoons vegetable oil
3 cups chicken broth
1 medium onion, minced
1 cup chopped celery
4 cups ketchup
1 (16 ounce) can chicken broth
1 (12 ounce) package frozen mixed vegetables, thawed
1 small yellow onion, sliced
1/4 cup vinegar
1/4 cup dried lemon zest
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon dried oregano
Heat oil in a large skillet over medium heat. Brown chicken breasts on both sides and drain on paper towels.
In a large skillet, warm 1 tablespoon oil over medium heat. Add the chicken, onion, celery and ketchup and stir-fry until chicken is well coated. Drain on paper towels.
In a large bowl, mix mixed vegetables, yellow onion, vinegar, lemon zest, crushed red pepper flakes and salt. Stir together.
Return chicken to skillet and mix well. Add chicken broth, mixed vegetables and diced onion to skillet. Stir-fry until chicken is cooked through and juices run clear. Transfer to a serving dish. Garnish with chicken and vegetables.
Good flavour. What a shame that the sauce was not thicker.
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