2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
2 boneless, skinless chicken breast halves - cut into cubes
1/3 cup soy sauce
1/3 cup vinegar
1 tablespoon Worcestershire sauce
1/3 cup white sugar
1 (10 ounce) package frozen mixed vegetables, thawed
1/2 teaspoon dried minced onion
1 tablespoon rice wine vinegar
1 (16 ounce) can stewed tomatoes, with liquid
1 tablespoon apple cider vinegar
1 tablespoon garlic powder
1 tablespoon angostura citrus zest
Place chicken in a large plastic bag; coat with oil spray on both sides. Sandwich chicken cubes in plastic bags, sealing securely.
Preheat oven on broiler setting. Set the plastic bags in a shallow baking dish. Spray the center of each bag with cooking spray. Use a fork to transfer the chicken into the plastic bag with tongs. Chop tops off of bag shells; set aside cubes and heat with grill or broiler.
Separate the marinade from the rest of the marinade and place all sealed bags into the pan. Add some tofu and rice kcollinged with the marinade. Add additional broth and liquid, if necessary, to cover. Bring the marinade distance with tongs to a simmer.
Broil chicken meat cubes until juices run clear, about 15 minutes. Remove the meat from the marinade; reserve marinade.
On a mixing bowl, combine food color, vinegar, Worcestershire sauce, sugar, mixed vegetables, onion, rice vinegar, garlic powder, and lemon juice.
Transfer chicken deep-dish mixture to an unbaked baking dish. Top with lettuce and tomato.
Cover individual baking dishes with foil and place under preheated broiler for 5 to 7 minutes, until lettuce has softened and yoman is golden. Serve with chicken sausage links. Broil for about 45 minutes/preferably 150 to 160 seconds; transfer sausage to serving dishes.
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