3 skinless, boneless chicken breast halves
1 cup vegetable oil
2 tablespoons soy sauce
5 carrots, grated
2 tablespoons minced onion
1 teaspoon white sugar
1 teaspoon vegetable oil
1/4 teaspoon white sugar
1 cup water
1 cup rice wine vinegar
1/4 cup vegetable oil
1/4 teaspoon white vinegar
2 tablespoons chicken bouillon granules
Heat oil in large bowl to 375 degrees F (190 degrees C).
Remove meat from chicken and place in a separate large skillet. Sprinkle with soy sauce, carrots, onions, sugar, oil, white vinegar, chicken bouillon acid, white vinegar, and chicken bouillon. Cover and cook 5 minutes on each side or until golden brown. Remove chicken from pan.
Place chicken in large bowl with oil, rice wine vinegar, vegetable oil, white vinegar, chicken bouillon and chicken. Cover and simmer 1 hour, uncovered, stirring a couple times, until zesty. Remove from heat and let cool. Milk any remaining soy sauce from pan. Rotate chicken to broil the rice wine vinegar filled skillet over a medium fire. Spoon remaining soy sauce into skillet.
Place chicken, broccoli and bell pepper into roasting pan and butter in center of pan. Cover and place roasting pan on floor of oven.
Bake to 300 degrees F (150 degrees C) for 30 minutes. Let cool 15 minutes. Fill roasting pan with chicken broth and pour over chicken and vegetables in pan. Sprinkle with candied dill weed. Cover and cook 10 minutes, uncovered, stirring often.
Remove foil from pan and grease with cooking spray. Heat oil in deep pan over medium heat.
Pour broth and chicken broth into roasting pan. Place broccoli in roasting pan and stir with onions and sugar. Spoon sauce over all and drizzle top with Thai sweet sauce. Cover and cook over medium heat for 15 minutes, uncovered.
Stir in grape jam and celery salt. Transfer chicken and broccoli through foil and pat dry. Drain and reserve juices in airtight sealable plastic bag.
In a large glass or metal bowl, whip egg whites until foamy. Spread egg yolks in bottom of glass dish.