1 cup soy sauce
1 cup vinegar
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons vegetable oil
2 tablespoons paprika
2 teaspoons crushed red pepper flakes
2 cups chicken broth
1 chicken breast, cut in half - cut into 1 inch cubes
1 1/2 cups chicken broth
In a large saucepan, combine soy sauce, vinegar, garlic, Worcestershire sauce, onion, pepper, basil, oregano and basil. Bring to a boil, stirring frequently. Reduce heat to medium-low. Cook, stirring occasionally, for 5 minutes, or until chicken is no longer pink and juices run clear. Remove chicken from liquid and place on plates.
In a small bowl, mix chicken broth and chicken broth. Serve chicken breast over sauce.