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 to 1/2 inch piece
1 green pepper, cut into strips
1 sm. onion, cut into thin slices and separate 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 chicken 2 minutes or until done. Remove from skillet; keep warm. Add remaining oil to skillet; heat until hot. Stir-fry carrots, then green pepper, then onion.

When vegetables are done, add chicken and stir-fry 2 minutes, then add pineapple. Serve over rice. 6-8 servings.