Preheat oven to 450 degrees F (230 degrees C).
Remove the tops and insides of Olive Oil (to taste). Put them into a pan and drizzle them with Bell Pepper (3). Put them in the oven preheated to 450 degrees F (230 degrees C) for about 20 to 25 minutes. Rotate them every ten minutes. After done, put them into a bowl and cover them. Let them sit for fifteen minutes.
Preheat oven to 350 degrees F (180 degrees C).
Add some sesame oil and Onion (1) to a bowl. Cook on medium heatuntil the onion softens, stirring occasionally. Remove the onions from the pot and set them aside.
In a bowl, season Boneless, Skinless Chicken Breast (4) with Salt (1/2 teaspoon), Ground Turmeric (1 1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon). Massage them together and put them into the oven preheated to 350 degrees F (180 degrees C) for about 15 to 20 minutes.
Remove the skin from the baked peppers and put them into the food processor. Cut the Celery (1 stalk) in half, and add it to the processor. Also add the cooked onions, Garlic (1 tablespoon), Fresh Ginger (1/2 teaspoon), Sesame Oil (3 tablespoon) and Low-Sodium Soy Sauce (2 tablespoon). Puree them and set the mix aside.
In a pot on high heat, add Water (1/2 cup) and Ketchup (1 1/2 cup). Add in the pureed veggies and mix them together. Mix in Granulated Sugar (1/4 cup) and Molasses (2 tablespoon). After that, also mix in Rice Vinegar (1 tablespoon) and Red Chili Pepper (1/2 teaspoon). Reduce the heat to medium, and cook for five to ten minutes under the lid.
Pour some of the sauce on the chickens, then put them back into the oven for another six minutes. Keep adding the rest of the sauce in intervals. Cook for a total of forty two minutes and let it rest for fifteen.
Slice up the chicken and serve with some salad.