Cut the chicken fillets into small cubes and leave it in pre-prepared marinade for 2-3 hours. For the marinade, mix 200 ml lukewarm water, 30 ml soy sauce, 3 tbsp jam onion, pepper and red wine. In a pan fry the chopped onion and carrot strips. Stew them for about 10-15 minutes, then add the chicken fillet, pre-strained from marinade. Tampering with red pepper, basil, oregano and 1 tbsp vegeta, stirring constantly for about 5 minutes, then additional water until the dish is covered. Let it boil 40-50 minutes on low heat. Serve warm. Optional can be sprinkled with fresh parsley.