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Quick Skillet Chicken

 Quick Skillet Chicken
Our teenagers' many activities keep me going right up until dinnertime. So I welcome foods like this that can be made in a hurry. Plus it's a great way to use leftover chicken.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 cups diced cooked chicken
  • 1 egg, lightly beaten
  • 1/2 cup crushed saltines
  • 1/2 cup ground almonds
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 cup sliced celery
  • 2 medium tomatoes, cut into thin wedges
  • 1/2 medium green pepper, julienned
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1 can (6 ounces) pineapple juice
  • 2 tablespoons soy sauce
  • Hot cooked rice
  • Chow mein noodles

Directions

  • In a large bowl, combine chicken and egg. Add the saltines, almonds
  • and salt; toss well.
  • In a large skillet over medium heat, cook and stir chicken mixture in
  • butter for 10 minutes, stirring occasionally. Add vegetables; saute
  • for 2-3 minutes or until vegetables are crisp-tender. Remove from
  • the heat and set aside.
  • In a large saucepan, combine sugar and cornstarch; stir in the water,

2 of 2

Quick Skillet Chicken (continued)

Directions (continued)

  • juices and soy sauce until smooth. Bring to a boil over medium heat;
  • cook for 1 minute or until thickened. Pour over chicken and
  • vegetable mixture; heat through. Serve with rice and chow mein
  • noodles. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 383 calories, 16 g fat (6 g saturated fat), 113 mg cholesterol, 720 mg sodium, 35 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.