Ingredients
- 4 oz. Tempura Battered Chicken Breast
- 1½ oz. Sweet & Sour Sauce prepared
- 2 oz. Long grain white rice cooked
- 1½ oz. Golden pineapple cut in ½” chunks
- ½ oz. Carrots sliced at angle
- ½ oz. Yellow onion cut in pedals
- ½ oz. Green pepper cut in ½” chunks
- ½ tsp. Vegetable oil
Instructions
- Fry Tempura chunks to 165 degrees internal temperature.
- In a skillet or Wok heat oil and stir fry carrots, onion, green pepper and pineapple for 30 seconds (high heat).
- Add chicken and sauce just enough to coat chicken and vegetables, let thicken slightly.
- Serve atop the cooked rice.
