Sweet-and-Sour Chicken Stir-Fry

By tori420d

Ingredients

• 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
Adapted from bettycrocker.com

Preparation

Step 1

In large resealable food-storage plastic bag, mix Bisquick mix and pepper.

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.

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.

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.

Makes
6 servings