Chinese Chop-sticks-CHOW!

While making supper last night I started dreaming about chop-sticks, little bowls, sitting cross-legged & candles.

Well, supper came, we ate at the table on chairs.  A nonchalant comment escaped & wafted into the air about chop-sticks….  1..2..3.. seconds later, Jason hops up and disappears into the other room, reappearing with beautiful, elegant chopsticks!  So we ate our stir-fry completely in style.

Crispy Chicken Stir-Fry

1/2 tsp pepper               1/2 C Bisquick               2 C diced uncooked chicken breasts                                            1 egg, slightly beaten               1/4 C veg oil             3 carrots, cut into 1/2″ pieces                                                  1 green pepper, cut into strips               1 sm onion, thinly sliced                                                                                                    1-20oz can pineapple chunks, drained (opt)

1.  Mix Bisquick & pepper in a plastic or paper bag

2.  Stir chicken into egg.  Remove with slotted spoon

3.  Shake in bag until fully coated.

4.  Heat skillet on med-high heat with some veg oil

5.  Stir-fry carrots, 2 min, add green peppers, stir-fry for 2 more min.

6.  Remove from skillet

7.  Add remaining oil

8.  Stir-fry chicken until golden.

9.  Add veggies, dashes of salt & pepper & garlic powder; stir-fry til warm

10.  Stir in pineapples

Eat with rice (of your choice) on the bottom of stir-fry & sprinkle with soy sauce

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