A complete copycat version you can easily make right at home! And yes, it tastes a million times better (and healthier) than take-out!
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 542 | ||
Calories from Fat: 253 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 277.3mg | 85 % | |
Sodium 999.6mg | 34 % | |
Potassium 604.7mg | 16 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 29g | ||
Protein 36.8g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 542
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