1 medium skinless, boneless chicken breast - cut into 1 inch cubes
2 tablespoons cornstarch
1 teaspoon dried minced onion
salt and pepper to taste
Cover chicken pieces with cornstarch. Heat water in large pot over medium heat. Add chicken pieces and saute lite until chicken pieces are no longer pink. Add water, cornstarch and chicken pieces. Bring to a boil. Cover pot and reduce heat to low; simmer until thickened.
In a large skillet over medium heat, bring chicken pieces to a rapid build up. Place chicken pieces in pot and simmer over medium heat for about 15 minutes. Transfer chicken pieces to a resealable plastic bag for storage.
Add onion flakes to chicken pieces and cook until golden brown. Pour chicken broth into pot as necessary so that there is enough to cover chicken. Sprinkle tomato sauce over chicken pieces. Stir chicken into chili, adjusting seasoning to taste. Stir fry 4 hours or until chicken is no longer pink.