1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon olive oil
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
1 1/2 pounds skinless, boneless chicken breast halves
1 medium onion, cut into 1 inch pieces
4 large cucumber, halved and seeded
2 bay leaves
1/2 teaspoon ground nutmeg
1 teaspoon ground black pepper
1 teaspoon dried basil seeds
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 teaspoon ground sage
1 pound raw carrots - peeled, seeded and chopped
1 pound sirloin tip steaks - sliced
5 tablespoons vegetable oil
1 teaspoon white sugar
1 tomato, chopped
1/4 teaspoon dried thyme
salt and pepper to taste
1/2 teaspoon curry powder
1 cup water
2 teaspoons vegetable oil
1/4 cup honey
1/3 cup vegetable oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a small bowl, blend the soy sauce, Worcestershire sauce, olive oil, garlic powder, red pepper flakes, brown sugar, chicken, onion and cucumber.
Heat 1 tablespoon of the brown sugar in a small bowl over a pan of nonstick spray. Add chicken and tomatoes; stir together. Add garlic powder, sage, celery salt, salt, pepper and basil. Mix together. Place spoonfuls of the chicken mixture into the pan, stirring to coat.
Using a metal spoon, stir the brown sugar mixture into the chicken mixture. Cover pan with plastic wrap and chill for at least 2 hours, turning once.
Preheat oven to 375 degrees F (190 degrees C).
Heat 2 tablespoons vegetable oil in a small skillet over medium heat. Saute chicken and tomato until chicken is browned. Stir the chicken into the brown sugar mixture, then mix together the celery salt, brown sugar mixture and pepper flakes. Continue stirring until chicken mixture coats the back of a metal spoon.
Heat 2 teaspoons of the vegetable oil in a medium skillet over medium heat. Add chicken and additional tomato mixture. Saute for about 5 minutes and chicken is cooked through.
Stir the basil into the chicken mixture, then add the 1 pound sirloin tip steaks. Heat in the remaining 1/2 tablespoon of oil, stirring occasionally, until all steaks are evenly coated.
In a separate small bowl, mix the water, honey, vegetable oil, spread) tomato and stir, leaving mixture in sauce form. Pour over chicken and vegetables while still warm.
Pour brown sugar mixture into sauce-forming saucepan. Sprinkle remaining soy sauce and olive oil on top of chicken and vegetables.
Bake uncovered for 20 to 25 minutes or until chicken is cooked through and vegetables are tender. Serve immediately or chill in refrigerator.
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