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tales of something simple - stir-fry

i believe

Rivers know this: there is no hurry. We shall get there some day.

all types of chaos

Sweet-and-Sour Chicken Stir-Fry

Need…

1 C of Bisquick mix

1/2 tsp Pepper

2 eggs

1 lb boneless chicken breasts, cubed

1/4 C vegetable oil

3/4 C of carrots (cut however you like)

1 green bell pepper (cut into strips)

10 oz. of pineapple chunks, drained

1/2 C sweet and sour sauce

1 1/2 C of cooked rice

  • In large resealable food-storage plastic bag, mix Bisquick mix and pepper
  • In bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
  • In skillet, heat 1 TB of the oil over and then add carrots; cook 2 minutes, stirring frequently. Add bell pepper and cook 2 minutes longer, stirring frequently. Remove from skillet.
  • In same skillet, heat remaining 3 TB of oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.

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