Quick Skillet Chicken Recipe

4.5 3 3
Quick Skillet Chicken Recipe
Quick Skillet Chicken Recipe photo by Taste of Home
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Quick Skillet Chicken Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups diced cooked chicken
  • 1 egg, beaten
  • 1/2 cup crushed saltines
  • 1/2 cup ground almonds
  • 1/2 teaspoon salt
  • 3 tablespoons butter or margarine
  • 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 bowl, combine chicken and egg. Add saltines, almonds and salt; toss well. In a skillet, saute chicken mixture in butter over medium heat for 10 minutes, stirring occasionally. Add vegetables; saute for 2-3 minutes or until crisp-tender. Remove from the heat and set aside. In a saucepan, combine sugar and cornstarch; add water, juices and soy sauce. Stir until smooth. Bring to a boil over medium heat; boil for 1 minute or until thickened. Pour over chicken and vegetables; heat through. Serve with rice and chow mein noodles. Yield: 6 servings.
Originally published as Quick Skillet Chicken in Country Chicken Cookbook 1995, p48

Nutritional Facts

1 cup: 383 calories, 16g fat (6g saturated fat), 113mg cholesterol, 720mg sodium, 35g carbohydrate (23g sugars, 2g fiber), 25g protein.

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  • 3 cups diced cooked chicken
  • 1 egg, beaten
  • 1/2 cup crushed saltines
  • 1/2 cup ground almonds
  • 1/2 teaspoon salt
  • 3 tablespoons butter or margarine
  • 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
  1. In a bowl, combine chicken and egg. Add saltines, almonds and salt; toss well. In a skillet, saute chicken mixture in butter over medium heat for 10 minutes, stirring occasionally. Add vegetables; saute for 2-3 minutes or until crisp-tender. Remove from the heat and set aside. In a saucepan, combine sugar and cornstarch; add water, juices and soy sauce. Stir until smooth. Bring to a boil over medium heat; boil for 1 minute or until thickened. Pour over chicken and vegetables; heat through. Serve with rice and chow mein noodles. Yield: 6 servings.
Originally published as Quick Skillet Chicken in Country Chicken Cookbook 1995, p48

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Reviews forQuick Skillet Chicken

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anisson User ID: 4764179 46649
Reviewed Feb. 18, 2010

"We liked this recipe and I will make it again. I made a couple of minor changes. The recipe sounded like it would be a little sweet for our taste so I reduced the sugar to 1/4 cup. I then added chicken broth instead of the water. I was happy with the results."

MY REVIEW
isathre User ID: 3945908 19230
Reviewed Jan. 31, 2010

"I made this recipe tonight. I could taste the sweetness of the pineapple juice, but with the added lemon juice, it did not add a sweet and sour taste.Should I leave out the sugar next time? It was very tasty, just a tad too sweet. We did eat all with no leftovers.

Thanks for an overall great recipe."

MY REVIEW
bunny13 User ID: 1745144 46648
Reviewed Jan. 28, 2010

"Yummy! Great with leftover pork or ham too! The chow mein noodles add just the right crunch. Definitely a keeper!"

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