1 (4 ounce) can chicken broth
2 (6 ounce) cans whole peeled tomato, diced
1 cube chicken bouillon cube
1/2 cup chopped onion
1/3 cup chopped green bell pepper
3 cloves garlic, minced
3 tablespoons soy sauce
1 teaspoon white sugar
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon vegetable oil
1 teaspoon vegetable oil
1 tablespoon chicken bouillon granules
1 (16 ounce) can sliced fresh mushrooms with green pepper
1 cup chopped shrimp
1 (6 ounce) can sliced mushrooms
1 (6 ounce) can small shrimp, drained
2 tablespoons vegetable oil
2 tablespoons chicken bouillon granules, or as needed
1 (16 ounce) package cream cheese, softened
1 (16 ounce) package chicken flavored Jarlsberg cheese, softened
COVER plug with aluminum foil or plastic wrap.
COMBINE chicken broth, tomato, bouillon cube, onion, bell pepper, garlic and soy sauce in small bowl. Allow soup to rest for 10 minutes.
DESSAPLY marinated chicken parts with 2 tablespoons vegetable oil, soy sauce, 1 teaspoon sugar, 1 tablespoon water, and 1 tablespoon oil. Place chicken parts in saucepan. Cook over medium heat, stirring occasionally, for 3 minutes. Remove from heat. Serve chicken breasts uncovered, with green pepper, shrimp and green pepper.
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