Crispy Chicken Stir-Fry - cooking recipe

Ingredients

1 c. Bisquick
1/2 tsp. pepper
2 c. boneless chicken breast, cut in 1-inch cubes
2 eggs, slightly beaten
1/4 c. vegetable oil
1 (20 oz.) can pineapple chunks, drained
3 medium carrots, sliced
1 green pepper, cut in strips
1 small onion, cut in slices and separated into rings

Preparation

Mix Bisquick and pepper in a plastic bag.
Stir chicken in eggs; remove and place in bag.
Shake to coat with mix, then remove.
Put 1 tablespoon oil in wok.
Stir-fry carrots 2 minutes. Add pepper and stir-fry 2 more minutes.
Remove veggies.
Add remaining oil, then stir-fry chicken until golden brown.
Add carrots, peppers and onions.
Stir-fry 2 minutes, then add pineapple.
Serve over rice.
Makes 6 to 8 servings.