What I did to the chicken:

so....you take some chicken. (I use boneless breasts when I can get them cheap...like ½ price, but it's just a bit more work to use other parts)

I cut chicken into relatively small chunks, like bite sized, but I 'spose it would work on flat, un-cut boneless breasts. I just think the flavors get distributed better on little chunks, and it's easier for individuals to choose portion sizes.

Anyway, I searched Susan's spice supplies, and found some missing items, as well as some items I don't usually have..(including a bunch of Asian/Indian spices)....I set out a selection, and made some guesses about how much would be needed for 6 large boneless breasts.

I ended up with **about** ¾ tsp of mint, ½ tsp of thyme, ¾ tsp of White pepper, ½ tsp of black pepper, ¾-1 tsp of Paprika, about ¼ tsp of garlic powder, ¾ tsp of parsley , a 'little' salt, and perhaps ¾ tsp of Asian "5 spice mixture...("Ingredients- 'Spice'" ....it smelled ummm...spicy).

[insert- my USUAL spices include rosemary..(I like Rosemary a lot), Mrs. Dash's 'non-offensive' semi-bland mixtures, and don't include mint, white pepper, and Asian spices)

Now, two pans, because I also added some (what WAS in the bottle, Susan?) a tangy Asian condiment sauce to the larger batch). Put 'some' oil in pans and start it heating. (depends on amount of chicken, but this is not a deep-frying recipe, just enough to brown and moisten chicken)

Dump enough flour in a bowl to coat the chicken...Dump spices into flour and mix a bit...dump chicken in bowl, or bag...whatever. Shake or stir spicy flour till chicken is covered.

Layer chicken chunks in pans...(I usually try to have all pieces on bottom of pan, so I don't have to remember which ones have REALLY been browned)..turn and poke until all have begun to brown, but don't try to finish cooking them, or even worry about it...because now it's time to add some Apple juice! (and I 'have' used some other juices...peach, pear..etc, Apple is just easier to find, cheaper usually, and has a flavor that 'plays well with others')...so...stir in apple juice until you have about ¼" of juice in between pieces, more won't hurt, but less might. I did 3 pans full of chicken, 2 lg, 1 sml, with a pint of juice.

Let the juice bubble a minute, then IF you add more flavor, like I did with the bottle of tangy asian sauce, add it now, stir it in, then reduce heat from 7ish to 3ish, cover the pan(s) and let it simmer. The goal, for me, is to have a sort of coating-gravy, but not runny juice. So, simmer more or less time, add a bit more juice..etc...to suit....uncover pans briefly, if necessary. This all takes less time to do than to type...simmering is usually only 5-8 minutes.

Now you have gooey, flavored chicken chunks....they 'can' be eaten as they are, but my usual choice is over rice, and that is why I strive for 'almost' gravy to drizzle over the rice...personal choices on 'gravyness' determined by amount of juice and simmering time.


Yes, there are 5-6 places in all that where YOU could adjust the idea..size of pieces, crisper chicken, type of juice, spices...(see above)...but if you try it, give this a shot..15 years now, and I've about got it!