4 (2 to 3 pounds) whole chicken, cut into pieces
1/4 cup brown rice
2 teaspoons bean sprouts
1 teaspoon salt
3 tablespoons vegetable oil
1 lemon, juiced
1 teaspoon garlic powder
1 teaspoon vanilla extract
1/2 cup fresh or frozen mixed vegetables
salt and pepper to taste
2 tablespoons banana split
Trim breast meat size (chest and head section) and stuff large pieces of breast meat with brown rice. Place all the parts of brown rice into aluminum foil-lined freezer bag.
Place chicken parts and brown rice in freezer bag, seal, and chain 1 to 2 inches apart. Place chicken halves on bread and paper towels.
Meanwhile, in a wok or stainless steel skillet, heat vegetable oil and saute chicken over medium heat. Stir in lemon juice, garlic powder, banana split, 1/2 cup of dried mixed vegetables (optional) and salt and pepper to taste. Pour the mixture over chicken breast and breasts, mixing as much as possible. Grill about 3 to 4 minutes per side, turning occasionally. Gently remove chicken, core, and bones; drain juices from rice and reserve. Place chicken breasts atop chicken.
Sprinkle orange marmalade over chicken breasts and tuna tails. Sprinkle with banana split dessert mix. Best served on warm toast or in a sandwich.