Directions

For the Chicken
1.  1 pound of boneless, skinless chicken breasts (4 ¼ breasts)
2.  Put the cornflakes into a zip lock bag and crush until the cornflakes are small pieces.
3.  Beat the egg and milk in a bowl and then transfer to a plate. Spread the flour onto a separate plate. Mix the garlic powder, Mrs. Dash, chili powder and ground red pepper flakes in a small bowl.
4.  Coat each chicken breast in flour and then in the egg/milk mix. Sprinkle the spices evenly over the chicken breast and then coat with the crushed cornflakes.
5.  Lightly grease a baking sheet with Pam and bake the cornflake chicken for 45 minutes at 350°C, turning half way through (internal temperature of 85°C).

For the Rice
1.  Fill a large pot with water and bring to a boil.
2.  Peel and dice the carrots, then add them to the boiling water.
3.  Add the bean sprouts to the boiling water for at least 2 minutes. The bean sprouts should remain crisp.
4.  Warm the peppers and celery by adding them to the boiling water for 1 minute. They should also remain crisp.
5.  Serve the chicken and vegetables over a bed of rice, top with the optional sweet chili thai sauce.

For the Sweet Chili Thai Sauce.