Wednesday, March 31, 2010

Sweet & Sour Chicken Stir Fry

Last night, I tried out a new recipe from one of my new cookbooks--Betty Crocker's Ultimate Bisquick Cookbook.  It was super-yummy, and very easy to pull together so I thought I'd share it with you. 


Sweet and Sour Chicken Stir Fry--taken from Betty Crocker's Ultimate Bisquick Cookbook

 
  • 1 c. original bisquick mix (or Jiffy mix . . .or I'm sure you could use any kind of baking mix)
  • 1/2 tsp. black pepper
  • 2 large boneless, skinless chicken breasts, cut into cubes
  • 1 Tsp olive oil
  • 2 eggs, slightly beaten
  • 3 medium carrots, cut diagonally into slices
  • 1 medium green bell pepper, cut into strips
  • 1 small onion, thinly slices
  • 1 (20 oz.) pineapple chunks, drained (we used the rest of our fresh pineapple and a little of the canned)
  • 1/2 c. Sweet and Sour Sauce (we used La Choy)
  1. In a large resealable plastic bag, mix baking mix and pepper
  2. In a medium bowl, beat eggs
  3. Stir chicken into egg.  Using a slotted spoon, remove chicken from egg and place into plastic bag with baking mix and pepper.  Close bag, and shake until chicken is covered.
  4. In a skillet or wok, add 1/2 TSP oil and add carrots.  Cook 2 mins, then add bell pepper and onion.  Cook an additional 2 mins and remove vegetables from pan and set aside.
  5. Add the other 1/2 Tsp oil to skillet, and add chicken.  Cook until no longer pink.  Add vegetables back to skillet and cook 2 mins.  Add pineapple chunks and sweet and sour sauce.  Cook until heated through.
  6. Serve with rice or Chinese noodles.  Enjoy!

2 comments:

  1. That looks tasty - my friend.

    I posted some Herby Bread just for you today :)

    ReplyDelete
  2. Yum! So when are you coming to Alabama - we want you to be our personal chef?

    ReplyDelete

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