2 tablespoon vegetable oil
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 (8 ounce) can chicken broth
1 1/2 cups chicken broth
1 cup water
1 (4 ounce) can black beans
2 tablespoons white sugar
6 skinless, boneless chicken breast halves, cut into 1 inch cubes
Heat oil in a pan or saucepan over medium heat. Add onion and salt, oregano, rosemary and thyme; stir gently until onions are tender. Heat remaining oil in a large skillet or wok over medium heat. Add broth and chicken, stirring gently until chicken is evenly coated. Add water and chicken broth. Bring to a boil; reduce heat to low. Stir in black beans and sugar; heat through.
Stir chicken mixture into pan or wok. Continue stirring with remaining oil until chicken mixture begins to bubble and meat is no longer pink. Set aside.
Heat remaining oil in a large skillet or wok over medium heat. Add chicken and cook for 2 minutes on each side, or until golden brown.
Add chicken broth, chicken broth, brown sugar, beans, black beans, sugar, and chicken mixture. Simmer and stir until light brown.