1 c. baking mix (Bisquick or Jiffy)
1/2 tsp. black pepper
2 c. cubed, uncooked chicken breast
2 eggs, lightly 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, thinly sliced, separated into rings
1 can pineapple chunks, drained

Mix baking mix 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 well coated; remove chicken from bag. Heat 1 tablespoon oil in 10 inch skillet over medium heat until hot. Stir-fry carrots 2 minutes; add green pepper. Stir fry 2 minutes. Remove cooked vegetables, keep warm. Add remaining oil to skillet heating until hot. Stir-fry chicken until golden brown; add cooked vegetable and onions. Stir-fry until warm, about 2 minutes; stir in pineapple. 4 to 6 servings.