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Ingredients

1 lb. Chicken tenderloin strips
2 each Eggs, beaten
1/2 cup Flour
Oil for frying, as needed

For The Marinade:

1/2 tsp. Sesame oil
1/2 tsp. Soy sauce
1/4 tsp. Fresh ground black pepper

For The Sauce:

12 tsp. Cooking oil
1/4 cup Onion, finely diced
1/2 cup Red bell pepper, small dice
1/4 cup Green bell pepper, small dice
1/4 cup Fresh pineapple, small dice
2 slices Fresh ginger, minced
1/2 each Red chili or Jalapeno pepper finely diced
1/2 cup Chicken stock or broth
1/3 cup Rice wine vinegar
2 tblspn. Garlic chili sauce
1/4 cup Sugar
1/2 tsp. Salt
2 tsp. Cornstarch, dissolved in 4 teaspoons water

Method
Prepare Chef Larry's Asian Vegetable Slaw per recipe, reserve. Prepare sauce by heating cooking oil in a wok or saute pan. Add onion, ginger, jalapeno and bell peppers, cooking until tender. Add pineapple, chicken stock, rice wine vinegar, chili sauce and sugar; bring to a simmer over medium heat. Add cornstarch mixture, stirring until sauce thickens. Season with salt, reserve sauce keeping warm.

Combine chicken tenderloin strips and marinade ingredients. Let stand for 10 minutes. Dip marinated chicken tenderloin strips in beaten egg and coat with flour, shaking off excess. Heat oil for frying. Fry chicken tenderloin strips in hot oil until golden brown and drain on paper towels. Arrange cooked chicken tenderloin strips on a serving platter with Chef Larry's Asian Vegetable Slaw. Pour sauce over chicken and serve.

Makes 4-6 Servings

Chef Larry's Asian Vegetable Slaw
Ingredients

1 cup (packed) Green cabbage, shredded
1 cup Cucumber, peeled, seeded, sliced on long thin bias
1 cup Zucchini squash, julienne cut
1 cup Carrot, julienne cut
1/2 cup Red and green bell pepper, julienne cut
1/3 cup Scallions, minced
1 1/2 tsp. Parsley, chopped
Salt to season
Fresh ground black pepper to season

For The Dressing:

1/3 cup Whole grain mustard
1/3 cup Mayonnaise
2 tsp. Soy sauce
2 tsp. Sesame oil
1 tblspn. Sugar
2 tsp. Rice wine vinegar
1 tsp. Red wine vinegar
Salt to taste
Fresh ground black pepper to taste

Method
Prepare dressing by combining ingredients and mixing well. Adjust seasoning and reserve under refrigeration. Prepare slaw ingredients and refrigerate. Just prior to service, place slaw ingredients in a large bowl. Add half of the dressing and mix. Incorporate more dressing, adding just enough to lightly coat vegetables. Season and toss well. Serve immediately.

Yields 4 - 6 Servings