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" pieces
1 green pepper, cut into strips
1 sm. onion, cut into slices, 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 oil in 10" 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 onions. Stir fry until warm about 2 minutes. Stir in pineapple. Makes 6 to 8 servings. May use a wok, serve over rice or Chinese noodles.