Steps
- 1
Cut Chicken Breasts into 1-2 inch pieces
- 2
Toss Chicken in Flour to coat, adding Salt and Pepper to taste
- 3
Dredge Chicken in beaten Eggs
- 4
Fry Chicken pieces in Canola Oil until golden brown
- 5
When browned, remove Chicken and set aside
- 6
Sauté Carrots, Onions, Water Chestnuts and Pineapple in 1-2 Tablespoons of Canola Oil
- 7
Add Chicken when fruit and vegetables are cooked
- 8
Add Thai Chili Sauce, stirring constantly to coat and finish cooking
- 9
Serve over steamed Rice and toss on Sesame Seeds to taste
- 10
Enjoy
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