Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      butter
   1      cup           celery - 1/4 inch dice
   1      medium        red bell pepper 1/4" diced
   3      tablespoons   soy sauce
   2      tablespoons   white vinegar
   1      tablespoon    Dijon mustard
     1/2  teaspoon      salt
   3                    chicken breasts -- halved and deboned
     1/4  cup           carrots - shredded
   1      medium        onion -- 1/4" dice
   1      clove         garlic -- finely minced
   1      cup           chicken stock
   1      cup           catsup
   3      tablespoons   brown sugar - packed
     1/4  cup           fresh lime juice

Preparation:

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.