I tried a new recipe tonight- and it was great!
I got it from a lady at a church activity, and it’s a keeper.
Sweet and Sour Chicken
2 cups bisquick mix
1 t. pepper
2 pounds chicken tenders
½ cup oil
6 medium carrots, cut diagonally into ¼ inch slices
2 green bell peppers, cut into strips
1 red bell pepper, cut into strips
1 large onion, thinly sliced, separated into rings
2 cans pineapple chunks, (drained into pot)
Sweet & sour sauce:
Combine juice drained from pineapple juice with 2-3
t. cornstarch, 2/3 cup brown sugar, 2/3 cup apple
cider vinegar, and 2-3 T. soy sauce. Whisk over
medium heat until thickened.
In large re-sealable plastic bag, place 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 until chicken is coated.
In skillet, heat 2 T. of the oil over med-high heat.
Cook carrots in oil 2 minutes, stirring frequently.
Add bell peppers and onion; cook 2 minutes longer,
stirring frequently. Remove from skillet.
In same skillet, heat remaining oil. Cook chicken in
oil, 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, sweet-and-sour sauce and cook
until hot. Serve over rice.
My family is a lot smaller than the family this recipe was made for, so I used 3 chicken breasts cut up, half of a green pepper, half of a red pepper, and a small amount of onions. I used one cup of bisquick, half the pepper, and only 2 eggs. I also only used one can of pineapple. I did use the exact same measurements for the sauce though, because I never feel like there’s enough sauce.. and it was the perfect amount. I cooked 2 cups of rice. It was fantastic! Give it a try!