Crispy Chicken Stir-Fry

• 1 c. Bisquick
• 1/2 tsp. pepper
• 2 c. diced, uncooked chicken breasts
• 2 eggs, slightly beaten
• 1/4 c. vegetable oil
• 3 medium carrots, cut diagonally into 1/2-inch pieces
• 1 green pepper, cut into strips
• 1 small onion, cut into thin slices and separated into rings
• 1 (20 oz.) can pineapple chunks, drained

1. Mix Bisquick and pepper in a large plastic bag.
2. Stir chicken into eggs;
3. Remove chicken with slotted spoon and place in bag with baking mix. Shake bag until chicken is coated; remove chicken from bag.
4. Heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat until hot.
5. Stir-fry carrots 2 minutes; add green pepper and stir-fry 2 minutes. Remove from skillet.
6. Keep warm. Add remaining oil to skillet.
7. Heat until hot.
8. Stir-fry chicken until golden brown. Add carrots, green pepper and onion. Stir-fry until warm, about 2 minutes.
9. Stir in pineapple.
10. Makes 6 to 8 servings.

bisquick, pepper, chicken breasts, eggs, vegetable oil, carrots, green pepper, onion, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931029 (may not work)