Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 1/2 cups diced pineapple, fresh or canned
- 1/2 cup Thai sweet chili sauce, or more, to taste
- 2 green onions, thinly sliced
For the chicken
- 1/2 cup vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup all-purpose flour
- 2 large eggs, beaten
INSTRUCTIONS
- Heat vegetable oil in a large skillet over medium high heat.
- Working one at a time, dredge chicken in flour, dip into eggs, then dredge in flour again, pressing to coat.
- Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side.
- Transfer to a paper towel-lined plate.
- Heat olive oil in a large skillet over medium high heat.
- Add bell pepper and pineapple and cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in chicken and Thai sweet chili sauce until well combined, about 1-2 minutes.
- Serve immediately, garnished with green onions.
Enjoy!
Credits to: damndelicious.net/2014/08/02/panda-express-sweet-fire-chicken-copycat
