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| 1 Teelöffel | butter |
| 1 Tasse | Celery - 1/4 inch dice |
| 1 | Med red bell pepper 1/4" dic |
| 3 Esslöffel | soy sauce |
| 2 Esslöffel | white vinegar |
| 1 Esslöffel | dijon mustard |
| 1/2 Teelöffel | salt |
| 3 | Chkn breasts, hvd & deboned |
| 1/4 Tasse | Carrots shredded |
| 1 | Med onion, 1/4" dice |
| 1 | Garlic cloves finely minced |
| 1 Tasse | chicken stock |
| 1 Tasse | catsup |
| 3 Esslöffel | brown sugar packed |
| 1/4 Tasse | lime juice fresh |
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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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