Sweet and Sour Chicken Stir-Fry

Name: Sweet and Sour Chicken Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 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

72 Ratings

33 Reviews

0 Questions

Prep 30 min
Total 30 min
Servings 6

Dinner's ready in 30 minutes! Try chicken breasts stir-fried and partnered with a tangy sweet-and-sour sauce.

By Betty Crocker Kitchens

Updated September 29, 2013

Make With

Bisquick

Ingredients

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

Steps

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.

Buy chicken already cut up for stir-fries from larger supermarkets.
This stir-fry chicken recipe first appeared in a 1986 magazine ad.
Zucchini or broccoli work well in stir-fries, too.

Nutrition Facts

Serving Size: 1 Serving

Calories: 380

Calories from Fat: 150

Total Fat: 17g; 25%

Saturated Fat: 3 1/2g; 17%

Trans Fat: 1g

Cholesterol: 115mg; 39%

Sodium: 410mg; 17%

Potassium: 430mg; 12%

Total Carbohydrate: 35g; 12%

Dietary Fiber: 3g; 12%

Sugars: 19g

Protein: 21g

% Daily Value*:

Vitamin A: 110%; 110%

Vitamin C: 20%; 20%

Calcium: 6%; 6%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;