Sweet-and-Sour Chicken Stir-Fry

 

1

cup Original Bisquick® mix

1/2

teaspoon pepper

2

eggs

1

lb boneless skinless chicken breasts, cut into cubes

1/4

cup vegetable oil

3

medium carrots, cut diagonally into 1/4-inch slices (1 1/2 cups)

1

medium green bell pepper, cut into strips (1 cup)

1

small onion, thinly sliced, separated into rings (1/3 cup)

1

can (20 oz) pineapple chunks, drained

1/2

cup sweet-and-sour sauce

Cooked rice, if desired

• 1 In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
• 2 In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
• 3 In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.
• 4 In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.