General Lee Chicken on Cast Iron Green Tomato Fried Rice Chef: Sara Gibbs Food Mood: Quick and Easy Cuisine: Fusion Description A Southern spin on the Chinese dish, General Tso. The red pepper jelly and pecans give it that special Southern touch. Servings: 4-6 Ingredients 1 1/2 - 2 lb. boneless, skinless chicken thighs, trimmed of excess fat 1 tablespoon Southern Comfort 1 tablespoon soy sauce 1 teaspoon cornstarch 3 tablespoons vegetable oil, divided Red Pepper Jelly Sauce (see recipe) For the Green Tomato Fried Rice: 3 slices applewood smoked bacon, cooked crisp and chopped 1 cup diced green tomatoes ? cup sliced green onions 1 cup Arkansas basmati rice prepared according to package directions, and kept warm Garnish: Chopped cilantro, toasted chopped pecans and slivered green onions Method Cut chicken into 1-inch pieces and place in large bowl. Add Southern Comfort, soy sauce and cornstarch and mix well. Refrigerate for 1 hour. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over high heat. When the pan is hot, add the marinated chicken pieces and stir-fry until golden brown and cooked through. Pour in the Red Pepper Jelly Sauce and bring to a simmer. Cook until thickened, about 1 minute. Remove from heat and keep warm. For the Green Tomato Fried Rice: Dice bacon and cook in a 12-inch cast iron skillet over medium high heat until crisp. Remove the bacon and drain on paper towels. Pour out all but 1 tablespoon of bacon grease. Return the cast iron skillet to medium high heat. Add green tomatoes, cooked bacon and green onions and saute for one minute. Add the cooked rice and fold together. Cook briefly until all ingredients have heated through. Portion rice onto four serving plates. Divide chicken and glaze evenly over each plate of rice. Garnish with chopped cilantro, toasted pecans and slivered green onions.