CRISPY CHICKEN STIR-FRY|
1/2 tsp. pepper
1 c. Bisquick
2 c. diced, uncooked chicken
1 green pepper, cut in strips
3 carrots, cut diagonally
1 small onion, sliced and
separated into rings
1 (20 oz.) can pineapple,
1/4 c. vegetable oil
Mix pepper and Bisquick in a large plastic bag. Stir
chicken into eggs. Remove with slotted spoon; place in bag and
shake. Heat 1 tablespoon oil in a skillet over medium heat.
Stir-fry carrots for 2 minutes. Add and stir-fry for an
additional 2 minutes. Remove. Heat remaining oil, stir-fry
chicken until golden brown. Add all vegetables, heat briefly.
Stir in pineapple and serve over rice or noodles. Quick, easy
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