Sweet and Sour Chicken Stir Fry

By awright0511

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

Details

Servings 6

Preparation

Step 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.