1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
2 teaspoons onion powder
2 1/2 teaspoons rice vinegar
1/4 cup chicken broth
1/4 cup chicken broth
1 tablespoon sliced fresh mushrooms
5 stalks celery, finely chopped
4 stalks celery, finely chopped
5 teaspoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon distilled white vinegar
1 teaspoon baking soda
1 teaspoon cornstarch
2 tablespoons chicken bouillon granules
3 tablespoons lemon juice
salt and pepper to taste
In a large bowl, mix together the oil, chicken, onion, vinegar, broth, broth, chicken, mushrooms and celery. Mix together and refrigerate.
Preheat oven to 400 degrees F (200 degrees C). Mix together the rice vinegar, chicken bouillon, lemon juice and salt and pepper. Pour mixture into the baking dish and bake at 400 degrees F (200 degrees C) for 1 hour per side.