3 tablespoons olive oil
6 slices cooked chicken breast, cut into pieces
2 onions, chopped
1 chicken drumstick
1 green bell pepper, chopped
1 cup chopped cooked beets
1 teaspoon minced fresh ginger root
salt to taste
ground black pepper to taste
2 cups chicken broth
1/2 cup water
Heat olive oil in a large saucepan over medium-high heat. Sprinkle chicken pieces over oil, and season with salt and pepper to taste. Remove from heat, and set aside to cool.
Heat a large skillet over medium heat. Cook chicken pieces in olive oil until golden brown. Remove from skillet, cut into 1 inch strips, and set aside to cool.
Heat another large skillet over medium heat. Place onions and chicken strips over chicken, and saute until golden brown.
Meanwhile, in a medium saucepan, heat olive oil over medium heat. Place chopped beets over chicken, and stir into the skillet with the onion. Season with ginger and salt.
Add broth and water to skillet, and bring to a boil. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until tender.
Return chicken pieces to skillet; cook and stir 4 minutes, or until chicken is no longer pink around the edges.