Sweet Thai Chili Chicken

• 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Chunks
• 1 cup Tempura Or Similar Light Batter Mixed As Per Package Instructions
• 1/2 cups Sweet Thai Chili Sauce
• 1 cup Cucumber Cut Into 1 " Pieces
• 1/2 cups Chow Mein Noodles
• Salt To Taste
• Canola Oil, For Frying
• Green Onion, Green Ends Only, Sliced For Garnish

1. Heat approximately 2 1/2 of oil in a wok over medium heat until a small piece of bread dropped into the oil floats and bubbles.
2. Mix the tempura batter according to package instructions in a shallow bowl.
3. Put chicken pieces into the tempura batter, just enough for one batch at a time, and toss to coat.
4. Then add chicken into the oil.
5. Cook until the chicken is browned on all sides, roughly 5 to 6 minutes.
6. When its done, remove the chicken from the oil using a slotted spoon and place it onto a paper towel lined plate.
7. Salt to taste as the chicken is coming out of the oil.
8. Continue cooking until all the chicken is done.
9. When chicken is done transfer to a large bowl and toss with the Thai sauce, cucumber and chow mein noodles.
10. Serve immediately garnished with the green onion.

chicken breasts, instructions, sweet thai chili sauce, cucumber, noodles, salt, canola oil, green onion

Taken from tastykitchen.com/recipes/main-courses/sweet-thai-chili-chicken/ (may not work)