Crispy Chicken Stir-Fry
From bobbijo 16 years ago
- 18 minutes to make
- Serves 68
When we decide to do Chinese at our house this is a favorite. Love to serve this over rice but some eat it without.
Ingredients
- 1 cup Bisquick baking mix shopping list
- 1/2 tsp. black pepper shopping list
- 1/2 tsp. salt shopping list
- 2 cups uncooked chickes breast, diced shopping list
- 2 eggs, slightly beaten shopping list
- 1/4 cup vegetable oil shopping list
- 1 green pepper, cut into strips shopping list
- 3 med. carrots, cut diagonally into 1/2-in. pieces shopping list
- 1 small onion, cut into thin slices and seperate into rings shopping list
- 1 (20-oz.) can pineapple chunks, drained shopping list
How to make it
- Mix Bisquick, salt and pepper in a large plastic bag.
- Stir chicken into egg; remove chicken with a slotted spoon and place in bag with baking mix.
- Shake bag until chicken is coated: remove chicken from bag.
- Heat 1 Tbsp. oil in 10-inch skillet over med.-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 onion.
- Stir-fry until warm, about 2 minutes; stir in pineapple.
- Can be served over rice.
People Who Like This Dish 4
- robert6688 Nowhere, Us
- cooking202 Cumming, GA
- sharon85027 Phoenix, AZ
- bobbijo Wayland, IA
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