2 Chicken breasts, split,
Skinned and boned 1 c Celery, coarsely chopped
1 c Onion, coarsely chopped
3 Jalapeno(s), fresh minced
1 tb Sesame oil, dark
1/2 ts Celery seed, whole
8 ts Water chestnuts, sliced
(canned as a last resort) 2 tb Chili powder, home made
(prepared if you must) 1/2 ts Cumin
1 tb Oregano, fresh (3/4 t if
Dried) 1/4 c Red wine, (dry-ish)
4 Cloves garlic, crushed
3 cn Tomato sauce
1/2 ts Curry powder
1 tb Szechwan chili sauce
Oil for saute Contributed to the echo by: Janice Norman Chicken “Ya-hah!” Saute the celery, onions and garlic in the oils while you cut the chicken into bite-sized pieces. When the onion is translucent add the chicken, celery seed, jalapenos and water chestnuts. Saute until chicken is barely done… add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta… they’re all good. Enjoy!