Sweet and Sour Chicken Stir-Fry Recipe

Name: Sweet and Sour Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
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

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

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 6 servings

Instructions

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.