1 tablespoon vegetable oil
1 onion, sliced
1 small green bell pepper, sliced
2 cloves garlic, peeled
2 teaspoons ground ginger
3 tablespoons red chili powder
1 1/2 cups diced celery
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram, divided
2 cups water
2 cups water
4 cups pork broth
1 (2 pound) whole chicken
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup milk
1/4 cup soy sauce
2 teaspoons tofu cooking liquid
1 1/2 teaspoons vegetable oil
1 (14 ounce) can dashi food
1 (4.5 ounce) can sliced fresh mushrooms
2 tablespoons ground black pepper
Heat oil and brown onions in large nonstick skillet over medium heat. Remove onions from skillet, keeping them in the pan.
In a large bowl, mix the green pepper and garlic. In a separate part of the skillet, stir together ginger, garlic, celery, oregano, basil, marjoram, water, chicken, broth, chicken, cornstarch, 1 tablespoon soy sauce and tofu. Set aside, but stir in mushrooms, black pepper, remaining 1/2 cup vegetable oil, and marinara sauce, if desired. Stir well. Transfer into skillet covered with foil. Place lid on skillet and heat to 375 degrees F (190 degrees C).
In a separate plastic bag, combine the soy sauce and cornstarch. Mix well and pour sauce over chicken. Use hands to easily slide pan into skillet. Add chicken and vegetables, and continue stirring until chicken is browned. Serve immediately or allow to cool.