Total Time: 30 minutes
Servings: 6
Ingredients:
• 1 cup Original Bisquick® mix
• ½ teaspoon pepper
• 2 eggs
• 1 pound (453.5 g) boneless skinless chicken breasts, cut into cubes
• ¼ cup vegetable oil
• 3 medium carrots, cut diagonally into ¼-inch slices (1½ cups)
• 1 medium green bell pepper, cut into strips (1 cup)
• 1 small onion, thinly sliced, separated into rings (⅓ cup)
• 1 can (20 oz – 566.9 g) pineapple chunks, drained
• ½ cup sweet-and-sour sauce
• Cooked rice, if desired
Method:
- In a large resealable food-storage plastic bag, mix Bisquick mix and pepper.
- In a medium bowl, beat the eggs slightly. Stir in the chicken until coated. Using a slotted spoon, remove the chicken from the eggs; place in the bag Bisquick mix. Seal bag; shake bag until the chicken is coated.
- In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add the carrots; cook for 2 minutes longer, stirring frequently. Remove from the skillet.
- In the same skillet, heat the remaining 3 tablespoons oil. Add the chicken; cook, stirring frequently, until golden brown on the outside and no longer pink in the center. Add the vegetables; cook for about 2 minutes, stirring frequently, until hot. Stir in the pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.
Expert Tips:
Buy the chicken already cut up for stir-fries from larger supermarkets.
This stir-fry chicken recipe first appeared in a 1986 magazine ad.
Zucchini or broccoli works well in stir-fries, too.
http://www.bettycrocker.com/recipes/sweet-and-sour-chicken-stir-fry/79589c1c-f01d-407e-abac-f77a53530663?term=chicken+breasts+sweet+chili+sauce