12 to 16 strips (1"x3") boneless, skinless chicken meat, uncooked
1/4 cup olive oil
1 tsp minced garlic
1 can (8 oz) tomato sauce
1 tomato sauce can water
2 Tbsp apple cider vinegar
1/2 tsp hot sauce
1/2 tsp chili powder
1 tsp brown sugar
1 tsp celery salt
1 tsp black pepper
In large pot over medium-high heat, brown the chicken strips in olive oil in small batches, making sure the chicken cooks all the way through. Remove the chicken as it browns to make room for the other strips.
When all the chicken is cooked, return to pot, add garlic and cook for 1 minute longer, stirring constantly.
Turn heat down to low and add all the remaining ingredients to the pot, stirring to coat the chicken well.
Cover pot lightly and simmer very slowly for 30 minutes, stirring a few times during this cooking period.
Serve chicken alone, or on top of a mixed salad, noodles, or rice. May also be served as a snack, like Buffalo Wings, with a side of bleu cheese dip and celery sticks. Will serve 6 to 8.
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