1 c. Bisquick
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 and onion. 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. 6-8 servings.