1 teaspoon coconut
2 tablespoons vegetable oil
4 (2.8 ounce) beef sticks, cubed
1/4 cup chili sauce
1/2 teaspoon salt
1 teaspoon cornstarch
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 cup chopped cooked chicken breast meat
Heat oil in a small skillet over medium heat. Saute coconut, oil and chili sauce in 1 1/4 cup of the chili, salt, cornstarch and garlic powder. Stirring constantly, cook until mixture is thick.
In a large bowl, mix chicken, beef sticks and chili sauce. Shape mixture into a thin disc, and refrigerate for several hours or overnight.
Meanwhile, stir together the chili sauce, cornstarch, garlic powder, paprika and chili powder. Stir until well blended. Gradually mix in the chicken in the skillet.
While the beef is cooking, toss the chicken in the skillet with the rice and stir it into the mixture.
Gently stir in the cornstarch mixture and stir in the chicken. Fold in the salt, paprika, garlic powder, paprika and chili powder.
When the beef is cooked, remove it from the mixture and stir in rice and stir everything together into the skillet. Heat all the way up, and stir in the chicken.