| 2 lbs chicken
breasts (slightly frozen so they are somewhat firm) 3 Tbsp chopped parsley 3 Tbsp Worcestershire sauce 1 tsp salt |
1 tsp Accent
(optional) 3 Tbsp brown sugar (light or dark) 3/4 cup salad oil (not olive) |
| Cut the boned chicken
breasts into 1 inch pieces. Place all the other ingredients into a quart jar and
shake well. Add the uncooked chicken. Place in the refrigerator for 24 hours.
Then cook all of it (sauce and chicken) in a heated pan for 4 to 5 minutes,
stirring constantly. Serve chicken on toothpicks immediately (it tastes better hot).
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