1 medium onion, chopped
1 small yellow squash, chopped
1 medium carrot, cut into 1/2 inch cubes
1 medium onion, chopped
1 medium carrot, cut into 1/2 inch cubes
1 medium tomato, cut into 4 wedges
1 medium head of celery, cut into 2 wedges
3 tablespoons vegetable oil
1 tablespoon chicken bouillon granules
1 1/2 tablespoons rice vinegar
1 teaspoon dried minced onion
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
1 1/2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon dried sage, crushed
1 teaspoon dried thyme, dried basil
1 teaspoon dried thyme, dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 1/2 teaspoons dried marjoram
1 teaspoon dried oregano
1 teaspoon dried marjoram, crushed
3 tablespoons chicken bouillon granules
2 tablespoons beef bouillon granules
2 tablespoons vegetable oil
1 1/2 tablespoons sesame seeds
2 tablespoons dried basil
1 teaspoon soy sauce
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon sesame oil
Place onion, squash, carrot, tomato, celery, oil, chicken bouillon, rice vinegar, onion, basil, sage, thyme, salt and sage in a large bowl. Mix well, cover and refrigerate at least 2 hours.
Heat oil in large skillet over medium high heat. Add chicken bouillon and fry for 1 to 2 minutes on each side, until chicken is cooked and no longer pink in center. Add chicken mixture to skillet and cook over medium high heat, stirring frequently, until chicken is cooked through and juices run clear. Add chicken broth and stir well to coat. Return chicken to skillet and season with soy sauce, salt, paprika, salt, and sesame seeds.
Add chicken stock to skillet and stir thoroughly. Reduce heat to low and stir in chicken bouillon. Pour chicken stock mixture over chicken, stirring gently. Transfer to skillet and cook, stirring occasionally, until chicken is cooked through and chicken stock is almost gravy. Transfer chicken to another large skillet and cook over medium heat, stirring occasionally, until chicken is cooked through and chicken stock is well blended. Add broccoli and stir.
Return skillet to medium heat. Add broccoli and cook, stirring, until broccoli is crisp and just beginning to brown. Add onion and celery mixture and cook for about 5 minutes, or until vegetables are tender. Stir in rice and cook for 1 minute, stirring occasionally, until rice is heated through.