Mix pepper and Bisquick in large plastic bag. Stir chicken into beaten egg mixture; remove with slotted spoon. Shape in bag until coated, remove chicken.
Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Stir-fry carrots 2 minutes; add green pepper and stir-fry 2 minutes. Remove from skillet.
Heat remaining oil. Stir-fry chicken until golden. Add vegetables. Stir-fry until warm, 2 minutes. Stir in pineapple.
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|Serving Size: 1 Recipe (1370g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1078 (46%)|
|Amt Per Serving||% DV|
|Total Fat 119.7g||160 %|
|Saturated Fat 25.3g||127 %|
|Monounsaturated Fat 62.9g|
|Polyunsanturated Fat 25.2g|
|Cholesterol 301mg||93 %|
|Sodium 3532.2mg||122 %|
|Potassium 2681.5mg||71 %|
|Total Carbohydrate 187.2g||55 %|
|Dietary Fiber 13.9g||55 %|
|Sugars, other 173.3g|
|Protein 123.4g||176 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2333
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