2 tablespoons vegetable oil
2 boneless chicken breast halves
1 (12 ounce) can chicken broth
3 cups fresh mushrooms, drained
1 cup cooked chicken
1 cup chicken broth
1 cup whole kernel corn, drained
1 cup chopped onion
1 teaspoon paprika
8 large potatoes, cubed
2 medium carrots, sliced
1 medium onion, sliced
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon barbecue sauce
Heat oil in a large saucepan over medium heat. Add chicken, stirring to coat. Cook until opaque and juices run clear, about 15 minutes.
Place chicken in a large bowl. Add broth and onion, salt, pepper, garlic and Worcestershire sauce and mix well. Transfer chicken to a medium bowl. Add mushrooms, chicken broth, corn, onion, paprika, potatoes, carrots and onion slices; mix well.
In a large saucepan over medium heat, heat chicken broth and cook until broth is thickened, about 10 minutes. Stir in mushrooms, chicken, chicken broth mixture, corn, onion, paprika and potatoes. Bring to a slow boil and stir in carrots and onion slices. Bring to a boil, stirring constantly, and eventually stir in chicken, soy sauce, brown sugar and barbecue sauce.
Return chicken to a large bowl and place in heated pot to simmer for 20 minutes, stirring occasionally.
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