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.
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 253 (47%)|
|Amt Per Serving||% DV|
|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 %|
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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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