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1. In a large plastic bag, combine the black pepper and Bisquick mix.
2. Mix well to combine.
3. In a large bowl, add the chicken and beaten egg mixture.
4. Remove the chicken pieces with a slotted spoon.
5. Add the chicken pieces to the bag and shake well to coat the chicken.
6. Remove the chicken and set aside.
7. In a 10-inch skillet, heat 1 tablespoon of oil on medium-high heat.
8. Stir fry the carrots for 2 minutes.
9. Add the green pepper and stir-fry for an additional 2 minutes.
10. Remove the vegetables from the skillet.
11. Heat the remaining vegetable oil.
12. Add the chicken pieces and fry until golden brown.
13. Add the vegetables back into the skillet and stir-fry until the mixture is warm, which takes about 2 minutes.
14. Stir in the pineapple.
15. Serve over rice.
16. Enjoy.
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