2 tablespoons olive oil
8 skinless, boneless chicken breast halves
2 tablespoons chopped onion
1 tablespoon minced ginger root
1 teaspoon minced garlic
8 teaspoons prepared hinga seasoning
8 sprigs fresh parsley per head, garnish with chives
1 1/2 tablespoons beef bouillon granules
1 teaspoon paprika
2 teaspoons chili powder
1 (10 ounce) can chicken broth
1 1/2 pounds chicken meat cut into 1 inch cubes
1 (1 ounce) cube grilled chicken breast
Heat olive oil in a large skillet over medium heat. Add chicken and onion, and saute for 5 minutes. Add ginger, garlic, and chicken; continue to cook and stir for 5 minutes.
Return chicken to skillet, cook 6 minutes more. Stir in oil, and cook 5 seconds more. Add fajita seasoning, paprika, and chili powder; cook 5 seconds more. Add broth and chicken pieces; mix well, and pour over chicken.
Cover skillet, and cook over medium heat for 30 minutes. Add steak, and continue to cook 4 minutes more. Stir chicken meat scraps into sauce, drizzle with tomato sauce, sprinkle with chives for garnish.