Canton crispy chicken stir-fry

CANTON CRISPY CHICKEN STIR-FRY





1/2 tsp. pepper

1 c. Bisquick mix

2 c. diced uncooked chicken breasts

2 eggs, slightly beaten

3 carrots, cut diagonally into 1/2-inch pieces

1/4 c. vegetable oil

1 green pepper, cut in strips

1 small onion, thinly sliced and separated into rings

1 (20 oz.) can pineapple chunks, drained



Mix pepper and Bisquick in large plastic bag. Stir chicken into beaten egg mixture; remove with slotted spoon. Shape in bag until coated, remove chicken.



Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Stir-fry carrots 2 minutes; add green pepper and stir-fry 2 minutes. Remove from skillet.



Heat remaining oil. Stir-fry chicken until golden. Add vegetables. Stir-fry until warm, 2 minutes. Stir in pineapple.



jackie austin