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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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:
1. In a large bowl, combine chicken and egg. Add the saltines, almonds and salt; toss well.
2. 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.
3. 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. Yield: 6 servings.
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