1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast meat
1 cup chopped onion
1 cup chopped celery
1 cup cooked chicken thigh meat
1 cup cooked white rice
1 cube chicken bouillon cube
1 (10 ounce) can sliced mushrooms, drained
1 cup chopped fresh mushrooms
1 cup chopped celery
1 can chopped green bell pepper
2 cups water
1 quart water
2 cups vegetable broth
2 tablespoons vegetable oil
2 teaspoons vegetable oil
2 teaspoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
Heat oil in a large pot over medium heat. Roll the chicken breast meat in water to coat. Saute in the oil until no longer pink, about 10 minutes. Mix in the onion, celery and chicken thigh meat. Pour in broth and chicken bouillon cubes. Bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer for 5 minutes.
Remove chicken from liquid and place in a mixing bowl.
Heat the vegetable broth and vegetables over medium heat. Bring to a simmer. Season with brown sugar, mushrooms, bell pepper, water, broth, oil, brown sugar, salt, pepper and chicken. Simmer for about 30 minutes to recover from heat.