1/2 tsp. pepper
1 c. Bisquick baking mix
2 c. diced uncooked chicken breast
2 whole eggs, slightly beaten
1/4 c. vegetable oil
3 whole carrots, cut diagonally into 1/2 inch
1 whole green pepper, cut strips
1 whole small onions, thinly sliced
1 whole can (20 oz.) pineapple chunks, drain

Mix pepper and bisquick in a large plastic bag (or in a brown grocery bag). Stir chicken into eggs, remove with slotted spoon, shake in bag until coated, remove chicken.

Heat 1 tablespoon oil in 10 inch skillet (or in wok) over medium high heat. Stir fry carrots 2 minutes, add green pepper. Stir fry another 2 minutes. Remove from skillet. Heat remaining oil.

Stir fry chicken until golden; add vegetables. Stir fry until warm, 2 minutes, stir in pineapple. 6 to 8 minutes. 8 servings.