|1 cup||Celery - 1/4 inch dice|
|1 each||Med red bell pepper 1/4" dic|
|3 tablespoons||Soy sauce|
|2 tablespoons||White vinegar|
|1 tablespoon||Dijon mustard|
|3 eaches||Chkn breasts, hvd & deboned|
|¼ cup||Carrots - shredded|
|1 each||Med onion, 1/4" dice|
|1 each||Clove garlic, finely minced|
|1 cup||Chicken stock|
|3 tablespoons||Brown sugar - packed|
|¼ cup||Fresh lime juice|
Sweat the carrots in butter 5 minutes; then add the celery, onion, red pepper and garlic; meanwhile, in a medium saucepan, mix soy sauce, chicken stock and vinegar; whisk in catsup, Dijon mustard, brown sugar and salt; heat to simmer, dissolving sugar, and cook 10 minutes; add vegetables and heat through remove from heat and stir in lime juice.
Sear chicken on both sides and place in shallow pan; pour marinade over; let marinate for at least 30 minutes, turning occasionally and basting. Pour off marinade into saucepan; heat to boiling; grill chicken, basting until done; reduce sauce to half volume; serve over chicken. Serve with Potato / Apple Salad. Yield 6 servings. From Chuck Ozburn.
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