Sweet and Sour

I made Sweet and Sour Chicken this week. I was kind of nervous because I hate cooking with chicken. I’ve just had to many bad experiences with it and so usually I cook it until it’s burned and dry. But I decided to buy the expensive Tyson bag of chicken breasts and give it a go again. This recipe is very easy and tasted great, better than the take-out chinese places around here, plus a lot cheaper!

1 cup Original Bisquick® mix (I substituted the Heart Healthy Bisquick and it worked great)

1/2 teaspoon pepper

2 eggs

1 lb boneless skinless chicken breasts, cut into cubes

1/4 cup vegetable oil

3 medium carrots, cut diagonally into 1/4-inch slices (1 1/2 cups)

1 medium green bell pepper, cut into strips (1 cup)

1 small onion, thinly sliced, separated into rings (1/3 cup)

1 can (20 oz) pineapple chunks, drained

1/2 cup sweet-and-sour sauce

Cooked rice, if desired

  • In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
  • In medium 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 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.
  • In same skillet, heat remaining 3 tablespoons 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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