1 tablespoon vegetable oil
1 (.75 ounce) package active dry yeast
2/3 cup white sugar
1 cup warm milk
2 pounds whole chicken, cut into cubes, and cut into pieces
1 (2.5 ounce) package dry onion soup mix
In a small bowl, mix the oil, yeast, sugar and warm milk until the mixture resembles coarse bread crumbs.
Heat oil in a large skillet over medium heat. Stirring constantly, cook chicken pieces in oil until slightly browned, about 5 minutes. Remove chicken pieces, stir in soup mix and let cook about 5 minutes. Remove from aluminum foil and place chicken pieces in the skillet. Cook about 8 to 10 minutes, or until chicken is no longer pink and juices clear.
Remove chicken from skillet and continue cooking about 3 minutes, stirring to prevent burning. Remove skillet, let cool, and transfer chicken pieces to a small bowl. Serve hot.