This was really easy and good! Instead of a whole chicken, I used just shy of a pound of boneless, skinless breasts cut into strips. I laid the strips over the sliced onion and only sprinkled a little bit of salt on them, not the full 1/2 tsp. They needed 45 minutes to cook, and then I drained what liquid was left and added the sauce. The sauce I doubled from the way it is listed (so, doubled twice from scaling down the chicken amount) I didn't have tomato paste so I used ketchup and omited the extra salt. I also used dehydrated celery flakes instead of celery salt. I added around 1/4 tsp of cayenne pepper. Since the sauce wasn't that thick, I added around 3/4 tsp of cornstarch as I mixed it all together in a bowl, then poured over the chicken. The end result was good, but I wanted more tomato flavor, so next time I will use the paste, but I will increase the amount. We served it over brown rice.
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This was really easy and good! Instead of a whole chicken, I used just shy of a pound of...