1 cup chicken broth
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon dried basil pepper
2 teaspoons dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried sage
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon chicken bouillon granules
1 teaspoon salt
1 teaspoon Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon Worcestershire sauce
In a large stainless steel bowl, combine chicken broth, oil, Worcestershire sauce, garlic powder, oregano, basil pepper, marjoram, dill weed, sage, garlic, salt, black pepper, soy sauce, cornstarch and chicken bouillon. Mix well. Pour mixture into a large heated bowl and toss to coat. Refrigerate 30 minutes.
Heat a medium skillet over medium heat. Coat bottom of large glass pan with oiled water. Add chicken and add water.
Stir chicken mixture with Worcestershire sauce, garlic powder salt, oregano powder, basil pepper salt, marjoram, dill weed, sage, garlic powder and salt. Mix well. Heat until chicken is cooked through and juices run clear. Stir in soy sauce and cornstarch. Heat to a boil. Stir in chicken bouillon granules, salt, Worcestershire sauce and brown sugar. Cook about 10 minutes, stirring occasionally. Remove chicken mixture to serving plate. Serve hot.
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