Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken and cook until the chicken reaches an internal temperature of 165°F (3-5 minutes).
Reduce heat to medium (300 degrees in electric skillet).
Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
Serve over hot, cooked rice or whole wheat pasta.
Refrigerate leftovers within 2-3 hours.
Recipe Notes
Source: Oregon State University Cooperative Extension Service, Healthy Recipes.