SWEET AND SOUR CHICKEN STIR-FRY

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

Method

1. In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
2. 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.
3. 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.
4. 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.