1 c. Bisquick
1/2 tsp. pepper
1 lb. boneless chicken breasts
2 eggs, slightly beaten
1/4 c. vegetable oil
3 med. carrots, cut in 1/2" pieces
1 green pepper, cut in strips
1 sm. onion, thin sliced rings
1 can 20 oz. pineapple chunks, drained

Mix Bisquick and pepper in large plastic bag. Stir chicken into eggs. Remove with slotted spoon and place in bag with mix. Shake until coated. Remove from bag.

Heat 1 tablespoon oil in 10 inch skillet over medium-high heat until hot. Stir-fry carrots 2 minutes. Add green pepper. Stir-fry 2 minutes. Remove and keep warm. Add remaining oil to skillet. Heat.

Stir-fry chicken until golden brown, adding onions. Stir-fry 1 minute. Add carrots and peppers. Heat until warm. Stir in pineapple.