QUICK SKILLET CHICKEN

Quick Skillet Chicken image

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.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

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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

Steps:

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 : Calories 383 calories, Fat 16g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 720mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 25g protein.