Chicken Fusion Recipe

Chicken Fusion
Preliminary, to be Adjusted
By Ben Whisman | BlueCatShip
2015-01-21

This recipe got its start in a very roundabout way from a batch of chicken strips I fixed with too much pepper in the lemon pepper to suit my taste.

I made stir-fried rice and added a little sour cream, before eating it all.

Then inspiration struck on something else to try. The result is a preliminary recipe based on that, which I’ll modify after testing it out.

* Determine measurements on spices, cans, bags;
* Determine amounts for optional ingredients;
* Determine mix for Cajun gumbo veggies, if people can’t find pre-packaged;

* Instead of Season Salt, try:
{
1x salt
1x black pepper
2x basil
2x oregano
1x powdered cloves
1x cinnamon
1x allspice
1x nutmeg
2x cilantro
}

* Consider a dash of Curry Powder.

Ingredients

1 pkg. (?? oz.) chicken strips, uncooked, no breading, thawed
2 tbsp. olive oil
2 dashes Season Salt (Lawry’s or other) — how many tsp.?
2 or 3 dashes Lemon Pepper shaker mix — how many tsp.?
2 oz. Lemon juice
2 to 4 oz. Mango nectar?

2 cups cooked brown rice
2 tbsp. olive oil
2 eggs
4 tbsp. sour cream
1 large pkg. (?? oz.) Cajun style gumbo vegetables, thawed (available in the frozen foods aisle)
1 can (12 oz.?) diced or chopped tomatoes

Equipment

Wok or Skillet
Wok Spatula
Butcher Knife (to dice chicken strips and optional mangoes)
Measuring Spoons
Measuring Cup

Procedure

Dice chicken strips into bite-sized pieces, about 1 inch (2.54 cm).
Add olive oil to pan. Coat chicken pieces with olive oil, season salt, and lemon pepper.
Bake or fry, stirring occasionally to coat and brown evenly, about 15 minutes.
Add lemon juice and mango nectar to brighten flavor and keep from drying out. Cook 5 minutes to reduce down.
Reserve.

In wok or skillet, heat 2 tbsp. olive oil. Add pre-cooked brown rice, stir to heat.
Creat a small well in center of pan. Break 2 eggs, scramble, keep stirring, and mix into the rice, so you have bits of scrambled egg among the rice.
Add 4 tbsp. sour cream and fold into rice to cream it.
Add gumbo vegetables and can of diced tomatoes. Stir to cook and have rice absorb tomato juice.
Add reserved chicken pieces. Stir to combine. Cook about 2 to 5 minutes to heat all and combine flavors.

Notes and Suggestions:

Add more mango nectar if desired. Add bite-sized mango pieces, if you have them.

If desired, you may wish to add a little garlic, shallots, and onions, sautée before adding chicken pieces to cook.

Add 2nd bag of gumbo veggies and more rice, to extend the recipe. This would still give each person enough chicken. Or simply double the recipe.

Serve immediately. Approx. 6 servings.