4 boneless, skinless chicken thighs
2 tablespoons soy sauce
1 teaspoon brown sugar
2 tablespoons finely chopped onion
2 tablespoons granulated sugar
1 tablespoon soy sauce
1/4 teaspoon seasoning salt
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon pimento pepper
1 teaspoon vegetable oil
2 teaspoons vinegar
1/4 teaspoon ground black pepper
1 (9 ounce) can sliced mushrooms
1 (1 ounce) package dry white wine
1 tablespoon brown sugar
1/2 tablespoon pimento pepper
4 tablespoons chicken bouillon cubes
Place chicken thighs in a large resealable plastic bag and seal bag. Flatten with a rolling pin. Crush with a fork and shape into 12 1/4 inch cubes. Shape cubes into 4 pieces and place in a medium nonstick skillet. Cook over medium-high heat until browned and bright. Drain excess fat. Add soy sauce, brown sugar, chopped onion, granulated sugar, soy sauce, seasoning salt, garlic, lemon juice, pimento peppers and wine. Bring to a boil, stirring constantly. Reduce heat to medium-low, and simmer until wine has reduced by half, about 30 minutes. Stir in mushrooms, white wine, brown sugar, pimento pepper and bouillon cubes. Reduce heat to medium-low and simmer until liquid is reduced. Pour into 8 cups chicken broth or broth. Cover, and refrigerate for 1 to 2 hours.
Preheat grill for high heat. Place chicken cubes on grill, along with mushrooms, white wine, brown sugar, pimento pepper and bouillon cubes. Cook 8 minutes on each side, turning once, until chicken is no longer pink and juices run clear. Remove the chicken and let cool a little.
Stir sauce into chicken broth mixture, stirring constantly. Bring mixture to a low boil and reduce heat to medium. Simmer mixture for another minute, then add mushrooms, white wine, brown sugar, pimento pepper, bouillon cube and other chicken. Bring mixture to a simmer, then add mushrooms. Cover, reduce heat to medium, and simmer for 20 minutes. Stir in mushrooms, red wine, brown sugar, pimento pepper and other chicken. Cover, and refrigerate for 2 to 3 hours, stirring frequently.
Top chicken and mushrooms with remaining brown sugar, pimento pepper, bouillon cubes, chicken stock and mushrooms. Place chicken into a large resealable plastic bag that has been lined with aluminum foil. Place lid on bags, and tightly seal the edges with toothpicks. Shake hands tightly until coated. Place chicken in bags, and refrigerate overnight.
Preheat the oven to 350 degrees F (175 degrees C).
While the chicken is chilling, prepare vegetables according to package directions. Heat oil in a large saucepan over medium heat. Saute onion and carrot in oil until tender. Pour in soy sauce, reduce heat to medium low, and simmer for 5 minutes, stirring constantly.