Chicken Chucka
📜 Collection: Unknown Seven | ✍️ Attribution: Suzie Buzzard | 📂 Category: Entrees A classic homemade skillet chicken dish featuring tender chicken breasts, celery, green onions, and crisp snow peas in a light savory sauce. Written by Suzie Buzzard, this simple recipe delivers classic comfort in under thirty minutes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 4 servings |
🔪 Key Equipment
- Skillet
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Chicken Breasts | deboned, bite-sized pieces |
| 1 cup | Celery | sliced |
| 1/4 cup | Oleo | margarine or butter |
| 1/2 cup | Water | hot |
| 1 | Bouillon Cube | chicken flavor |
| 1/2 tsp | Accent Flavor Enhancer | MSG seasoner |
| 1 tsp | Salt | |
| 1/4 cup | Sugar | granulated |
| 3 | Green Onions | chopped |
| 8 oz | Snow Peas | fresh, added last |
Instructions
Preparation & Cooking
- In a large skillet over medium-high heat, melt the 1/4 cup oleo.
- Add the 3 deboned chicken breasts and cook until lightly browned and opaque throughout.
- Dissolve 1 bouillon cube into 1/2 cup hot water, then pour the broth into the skillet.
- Season with 1/2 tsp Accent, 1 tsp salt, and 1/4 cup sugar, stirring well to combine.
- Add 1 cup sliced celery and 3 chopped green onions to the skillet, simmering until the vegetables are tender-crisp.
- Fold in 8 oz snow peas last, cooking for an additional 2 to 3 minutes until bright green and cooked through.
💡 Make-Ahead & Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to restore moisture.
Original Recipe Scan
