1 (10 ounce) can chicken broth
1 cup water
2 tablespoons soy sauce
1 teaspoon honey
1 teaspoon chicken bouillon granules
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon white sugar
1/2 teaspoon salt
1 pinch dried oregano
In a medium bowl, mix water, broth, soy sauce, honey, bouillon, vinegar, sugar, salt, oregano and salt. Transfer to a medium bowl, and stir in chicken. Place chicken in the bowl.
Return to a small saucepan, and heat gently to about 350 degrees F (175 degrees C). Place skillet over medium heat, and cook, stirring, until chicken is tender but does not brown, about 5 minutes. Drain excess fat.
Stir chicken mixture into rice mixture. Place in skillet over medium heat, and cook for 1 minute. Pour broth mixture over chicken.
Return skillet to medium heat. Bring to a boil; continue to cook, stirring, until rice is tender, about 15 minutes. Serve over steamed white rice.