An easy homemade version that tastes so much better (and healthier) than take-out!
4.9 stars (15 ratings)
Ingredients
1tablespoonolive oil
1red bell pepper, chopped
1 ½cupsdiced pineapple, fresh or canned
½cupThai sweet chili sauce, or more, to taste
2green onions, thinly sliced
For the chicken
½cupvegetable oil
1poundboneless, skinless chicken breasts, cut into
1-inchchunks
1cupall-purpose flour
2large 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.