3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 1 inch cubes
salt and pepper to taste
4 tablespoons chicken bouillon granules
4 teaspoons chicken bouillon granules
4 teaspoons chicken bouillon granules
4 teaspoons olive oil
3 tablespoons orange juice
Heat oil in a large skillet to 375 degrees F (190 degrees C).
Crisp chicken cubes with salt and pepper until evenly browned. Reserve 2 tablespoons of chicken bouillon; transfer to a shallow dish.
Mix chicken bouillon, chicken bouillon, orange juice and olive oil in a large saucepan. Bring to a simmer over medium heat, stirring occasionally, until thickened, 5 minutes. Reduce heat to medium and stir in chicken. Cover, and simmer until chicken is no longer pink, 1 to 2 minutes.
Stir chicken cubes into chicken broth, stirring well. Pour over chicken.
Place chicken in a 9 inch dish.
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