2 whole chicken, cut into 1 inch pieces
1 medium onion, diced
3 cups water
1/2 cup chicken broth
2 tablespoons Dijon mustard
1/4 teaspoon salt
3 tablespoons soy sauce
1 (14 ounce) can chicken broth
1 (10 ounce) package frozen mixed vegetables
1 (14 ounce) can whole kernel corn, undrained
2 tablespoons brown sugar
1 (3 ounce) can chicken bouillon granules
3 tablespoons rice wine vinegar
1 (6 ounce) can chicken bouillon granules
Rinse chicken pieces and cut into 1 inch pieces.
Place chicken pieces in a 10x15 inch bowl.
In a medium saucepan over medium-low heat, combine water, chicken broth, mustard, salt, soy sauce, chicken broth and mixed vegetables. Bring to a boil, stirring constantly, and cook until vegetables are tender, about 10 minutes. Stir in corn, rice wine vinegar and chicken bouillon. Reduce heat to medium and stir in bouillon. Reduce heat to low and stir in chicken. Bring to a boil and cook, stirring often, until chicken is cooked through and juices run clear, about 1 hour.