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Crispy Chicken Stir-Fry

  • 1 cup Bisquick baking mix
  • 1/2 tsp. pepper
  • 2 cup uncooked chicken breast (diced)
  • 2 eggs (slightly beaten)
  • 1/4 cup vegetable oil
  • 1 green pepper (cut into strips)
  • 3 med. carrots (cut diagonally into 1/2 inch pieces)
  • 1 small onion (cut into thin slices and separated into rings)
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  • 1 can pineapple chunks (drained)


Mix Bisquick and peper in large plastic bag.

Stir chicken into eggs;remove chicken with slotted spoon and place in bag with baking mix. Shake bag until chicken is coated; remove chicken from bag.

Heat 1 Tbsp. oil in 10 inch skillet over medium high heat until hot.

Stir-fry carrots 2 minutes; ad green pepper. Stir-fry 2 minutes. Remove from skillet; keep warm.

Add remaining oil to skillet; heat until hot.

Stir fry chicken until golden brown; add carrots, green pepper and onion. Stir fry until warm, about 2 minutes; stir in pineapple.

Can also be served over rice.

Makes 6-8 servings.

By Robin

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