I know what happened, but it seems more appropriate for me to be saying "I have no idea how this came to be."
I'd like to think I actually had a half-decent meal idea here. I wanted to do a sort of fancy spin on a fancy Southern take on a stir fry, fancily. I had some brown and wild rice just hanging out in the cupboard, so that went in with some chicken stock to ricify you know, cook. I had that stir-fry-cut chicken I mentioned this afternoon, which I thought I'd batter and fry up beforehand. After that, I planned to just stir fry the chicken and rice together with (I had no idea what else I was going to use, so I was just sort of waiting on divine inspiration).
The problem came up in the frying stage. See, I'm a bum deep fryer. If it's not a nacho chip and I'm not a sixteen-year-old employed by Taco Bell, it probably isn't going to turn out well; I always wind up burnt, at least slightly slicked, and with a load of clean up. On top of that, I can never tell when the stuff's done cooking. It was chicken in this case, so I really didn't want to pull it out when it looked properly browned just to find it was still semi-opaque and salmonella-y in the center. Hell, I don't even have a kitchen thermometer, so I always wind up frying too hot (this situation will be rectified in a few days, thankfully). Anyway, point is a third of the chicken burnt up like a champ.
So now I've got this chicken on my hands that I'd really rather not put back into a pan for a second frying, what with having been fried to within an inch of a second death and all. The rice is pretty much fine, but not strong enough on its own to constitute a side to some burnt nuggets (plus, that would suck). So I just dumped the better pieces of chicken in the pot with the rice and lidded that up while I went about trying to prepare a little gravy.
The gravy (broth, a bit of white zin, some Italian dressing, a slice of butter, herbs, flour) actually turned out pretty good, and its acidity (thank you vinegar and wine) masked some of the charred undertones in the chicken (I told you I killed the stuff). I just dumped it all in a bowl, and am presently picking at it. Not what I'd intended.
However, upon geting to this point, I think that gravy would do well as the stir fry sauce should I decide to attempt this one again. Maybe some fresh green beans and jalapeños fried up in it? I really dig a bit of jalapeño with chicken-and-rice dishes, so I just may. Suggestions? Although I'm sure I'd like it, it's a bit too close to my standard fare to be of much benefit to my palate.