4 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon soy sauce
1/4 cup vegetable oil
1 large carrot, cut into 1/4 inch rounds
1 stalk celery, cut into rounds
1 (3 ounce) can chicken bouillon granules
6 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
3 tablespoons honey
4 (10 ounce) cans tomato paste
8 ounces chicken breast meat mixture
1 (10 ounce) can mushrooms
1 pound chicken breast cubes
Dredge chicken in soy sauce and oil. Place in a 9-inch-square dish or dish with a lid. Sprinkle with carrots, celery and bouillon cubes.
Combine chicken, celery, carrots and bouillon cube with sauce ingredients in large bowl. Mix well. Top each breast with 1 tablespoon of the chicken mixture.
Place chicken in predesign container, seal tightly, and refrigerate for 15 minutes. Reduce heat to medium. Cook for 15 minutes, stirring occasionally, to thin and cook slightly longer.
Stir chicken stock liquid and chicken into chicken mixture.
Heat 2 tablespoons oil in a large skillet over medium heat. Saute chicken for 5 minutes. Add mushrooms, chicken broth, mushrooms and chicken. Continue cooking for 2 minutes, stirring occasionally, to thin and brown.
Add chicken cubes and chicken broth mixture to skillet. Cook, stirring constantly, for 5 minutes, until chicken is completely cooked and has a firm crust. Stir in egg and celery juice and cook for 1 minute to fully absorb. Season with garlic pepper.
Add tuna salad mixed with chicken, chicken broth mixture, mushrooms and white sugar. Simmer for 4 to 5 minutes, stirring occasionally, to completely heat.
Pour tuna salad into pot with 2 tablespoons olive oil. Sprinkle with chicken mixture, mushrooms and pineapple.