1 medium onion, slices into 1/4 inch slices
1 teaspoon chicken bouillon granules
1 medium head cabbage, broken into large chunks
4 fresh carrots, chopped
2 medium cabbage pieces, diced
2 medium cauliflower, chopped
1 medium skinless, boneless chicken breast or turkey breast halves - cut into 1/4" pieces
30 juice concentrates
3 or 4 fresh plum tomatoes, cut into 1/4 inch slices
2 large cucumbers
1/2 cup fresh mushrooms
2 tablespoons vegetable oil
1 tablespoon white sugar
2 teaspoons red wine
1 teaspoon distilled white vinegar
In a large bowl, stir together onion, chicken bouillon granules, cabbage, carrots, cauliflower, skinless, boneless chicken breasts and eggs until well blended. Generously spoon remaining water into bowl. Stir in fruit. Cover and refrigerate 8 hours or overnight.
Heat oil in a wok or skillet over high heat. Saute chicken and vegetable pieces over medium heat for about 1 minute. Cool. Mix well. Beat in wine. Blend in vinegar, stirring until well blended.
Heat oil in skillet over medium-low heat. Saute chicken pieces and cabbage in oil 6 to 8 minutes, stirring frequently. Toss chicken pieces with chicken wine mixture. Repeat with remaining vegetables and chicken. Heat of remaining oil in skillet.
Return chicken pieces to wok or skillet. Place chicken by spoon and turn about 6 to 8 minutes until chicken is no longer pink in center of breast. Remove breasts with forks.