Crispy Chicken Stir Fry
1 lb. boneless chicken breast
1/2 c. onion, chopped
1/4 c. celery, thinly sliced
1 1/2 c. grated carrots
1/2 c. sliced mushrooms, optional
1 c. zucchini pieces, optional
1 (20 oz.) can pineapple chunks, drained
1/2 c. milk
Cut chicken into bite-sized pieces moisten with milk then coat with Bisquick.
Place in wok or large saucepan, cook in small amount vegetable oil until golden
brown, then arrange around edges of pan. In center pour all vegetables and stir
fry until desired tenderness. Add drained pineapple, toss all ingredients and
cook just until pineapple chunks are warmed. Serve with rice.