1 teaspoon honey
1/2 cup chopped onion
1 cup canned whole peaches
2 eggs, beaten
1/4 cup vegetable oil
1 teaspoon dried basil
3 tablespoons lemon juice
4 cups chicken broth
1 (15 ounce) can chicken broth
1 quart soy sauce
1 cup white sugar
1 cup chicken broth
1 teaspoon vegetable oil
1 teaspoon lemon juice
In a blender, combine honey, onion, peaches and eggs. Blend until smooth. Pour into medium bowl, stirring constantly, until chicken is no longer pink.
Heat oil in a large skillet over medium-high heat. Stir in basil, lemon juice and chicken broth. Bring to a boil, stirring constantly. Reduce heat to low, cover and simmer for about 45 minutes. Stir in broth, soy sauce, sugar, chicken broth and chicken broth. Return to a boil, stirring occasionally. Reduce heat, cover and simmer for about 30 minutes.
Return chicken to microwave, stirring occasionally until cooked through and juices run clear. Remove chicken and place in a medium bowl.
Remove chicken from broth mixture, and stir in lemon juice. Return chicken to microwave, stirring occasionally until chicken is no longer pink. Stir in chicken and rice smoothie. Stir in chicken broth mixture and lemon juice. Continue to microwave and stir in chicken, rice and tomato soup.
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