Dads Oriental Chicken Stuff

Written by Jim Sevy

This is a recipe that has evolved. When I cook it, it rarely comes out the same way twice. This is because of having different ingredients available, or not having bottled sweet & sour sauce on hand. But, it is always a favorite and I thought I'd share it.

4 Cups of Bosmati rice

4 Cubed Chicken Breasts

1 Can of Fruit Cocktail

1 Can of Pineapple Tid Bits

1 Can of Mandarin Oranges

1 Can of Water Chestnuts

1/4 cup Shredded Coconut

1/4 cup Cashews

1/4 cup Shelled Sunflower Seeds

1/4 cup Roasted Sesame Seeds

1 Small Bag Frozen Stir Fry Vegatable Mix

1 bottle Sweet & Sour Sauce

Cook rice preferably in a rice cooker, add a tablespoon of olive oil and a teaspoon of salt to the water in the cooker.

Cube the chicken into 1/2" sized cubes.

I use an electric skillet to cook this in, but a wok or a deep frying pan would probably work just as well. cover the bottom of the skillet with a thin coating of olive oil, turn heat to 300 degrees and warm up the olive oil. Then sprinkle lemon pepper in the oil and toast is for a short while, be careful not to burn it.

Then put in the chicken and sear it on all sides. When the chicken is caramelized add the can of pineapple with the juice. Drain juice off the can of fruit cocktail, mandarin oranges and the water chestnuts and add to the chicken and pineapple.

As these ingredients are warming, add the Coconut, Cashews, Sunflower Seeds and Sesame Seeds. Simmer this mix for a short while and then add the frozen vegetables. As the vegetables thaw and warm up add the Sweet & Sour sauce. The sauce should coat all ingredients and there should be enough that the mixture will be "stew" like.

Simmer for a few minutes, until vegetables are warmed all the way through, but be careful to avoid cooking the mixture to the point that that vegetables get "soggy", you want them to be on the soft side of crunchy.

To serve place a desired portion of rice on the plate and cover it with a desired amount of the chicken/vegetable/fruit/nut mixture.

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