1 (4 pound) whole chicken
1/4 cup margarine
1 large onion, diced
1 1/2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon white sugar
3 tablespoons vegetable oil
1 teaspoon vegetable oil
1/4 teaspoon salt
1 (15 ounce) can chicken broth
1 (4.5 ounce) can sliced mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed
1 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon dried rosemary
1/4 teaspoon dried rosemary
1 tablespoon molasses
1/4 teaspoon dried oregano
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a nonstick skillet. Cook over medium low heat until golden. Flip and cook the other side in a similar fashion.
Remove the chicken from the skillet and slice into bite size pieces.
Place the chicken pieces in the saucepan with the water and the oil. Bring to a boil, stirring constantly. Reduce heat to medium-low and cook, stirring constantly, for 8 to 10 minutes.
Spoon chicken pieces into the saucepan. Heat through and serve.