CANTON CRISPY CHICKEN STIR-FRY

Ingredients:
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


DIRECTIONS

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.

Makes 6 to 8 servings.