1 pound whole chicken, cut into 1 inch cubes
1 onion, cut into thin slices
1 cup soy sauce
2 teaspoons vegetable oil
2 medium carrots, cut into 1 inch pieces
1 medium celery, cut into thin slices
2 limes, cut into thin strips
2 teaspoons minced fresh ginger
1 teaspoon crushed red pepper flakes
6 slices French bread, cut into 1 inch cubes
2 tablespoons chopped fresh parsley
4 tablespoons chicken bouillon granules
2 tablespoons Worcestershire sauce
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons white vinegar
Place chicken, onion, soy sauce, carrot, celery, chicken bouillon and celery slices into the pan of the slow cooker. Cook on Low 2 to 2 1/2 hours or on High 2 to 2 1/2 hours.
Slice the bread cubes and sprinkle with seasoning packet, parsley and grated lemon zest. Roll out the beef cubes, place over the bread cubes to cover, and cover with the sandwich.
Cook on Low for 3 to 4 hours, stirring occasionally. Remove bread cubes and meat cubes, and place them in a 9x13 inch baking dish. Brush liberally with water and sprinkle with lemon zest. Cover and refrigerate overnight.
While the chicken and vegetables are cooking, prepare rice, filling is about 1/4 cup.
While the chicken and veggies are cooking, turn a large pot of water into a slow cooker. Add the chicken broth and heat. Cover the pot and place on low heat. Add the lettuce, the corn and the onion. Cook on Low for 3 to 4 hours. Remove the meat cubes and rice and stir into the pot with the meat. Add the brown sugar, salt and pepper.
Add water, wine and chicken bouillon granules and mix thoroughly. Pour the mixture into the slow cooker and mix together. Add the Worcestershire sauce and vinegar and mix thoroughly. Cover and cook for about 30 minutes.
After the chicken and vegetables are cooked, remove them from the heat, pour them into a small bowl and cover with the brown sugar mixture. Let stand for at least 15 minutes, then add the bouillon. Cover, increase the heat, and simmer for at least 10 minutes, stirring occasionally, until the bouillon is heated through. Serve hot with rice and vegetables for a rich and delicious taste.