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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 3 cups diced cooked chicken
  • 1 large 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, 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.
Nutrition 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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