4 green onions, cut into 1/2 inch slices
1 tablespoon vegetable oil
1 1/2 tablespoons ketchup
1/2 teaspoon salt
2 teaspoons brown sugar
2 teaspoons olive oil
3 skinless, boneless chicken breast halves
1 tablespoon fish sauce
1 tablespoon garlic powder
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
3 tablespoons olive oil
3 tablespoons Worcestershire sauce
1/3 cup ketchup
Cook chicken in large skillet over medium heat until no longer pink; remove from skillet and set aside.
Place green onions in saucepan with olive oil. Allow green onions to cook, stirring occasionally, until golden but not browned; remove from pan and set aside.
Heat ketchup and salt in small saucepan, bringing to a boil, stirring constantly. Heat olive oil in small saucepan over medium heat. Add garlic powder, brown sugar, olive oil, Worcestershire sauce, mustard, olive oil, Worcestershire sauce and brown sugar. Saute, stirring constantly, over medium heat for 15 minutes. Remove chicken from grease and stir in ketchup mixture.
Fry chicken over medium heat in skillet, turning once, until golden brown. Remove chicken from skillet and stir fry the same, until no longer pink.
Remove chicken from skillet and reduce heat to medium. Add ketchup mixture and garlic powder mixture to skillet, moving well to keep chicken juices contained. Return chicken to skillet and stir fry for five minutes, stirring frequently.
Return chicken to skillet, add fish sauce mixture, brown sugar mixture and Worcestershire sauce. Stir fry for several minutes, stirring frequently to keep chicken juices contained. Heat oil in large frying pan over medium heat.
Fry chicken breast halves in oil and fried in rice-like mixture two minutes. Flip chicken breasts and fry in oil sauce sauce sauce for 20 minutes, turning once.
Remove hot water from skillet and add chicken to skillet. Cook over medium heat for four minutes on each side or until opaque.
Return chicken breasts to skillet and cook on each side for two minutes, flipping once, until no longer pink.
STIR in ketchup mixture and garlic powder mixture and cook for five minutes on each side or until chicken is cooked through all the juices are gone. Serve hot, with rice.