1 c. Bisquick baking mix
1/2 tsp. pepper
2 c. diced uncooked chicken breast
2 eggs, slightly beaten
1/4 c. vegetable oil
3 med. carrots, cut diagonally into 1/2 inch pieces
1 green pepper, cut into strips
1 sm. onion, cut into thin slices and separated into rings
1 (20 oz.) can pineapple chunks, drained

Mix Bisquick and pepper 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 tablespoon of oil in 10 inch skillet over medium-high heat until hot. Stir-fry carrots 2 minutes. Add 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. 6 to 8 servings.