How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Quick Chick?

You need 7 ingredients. The key ingredients include: 1/2 tablespoon vegetable oil, 2 skinless, boneless chicken breast halves - cut into 1 inch pieces, 1 cup chopped celery, 2 onions, sliced, separated into rings, and more.

Is Quick Chick suitable as general?

Yes, Quick Chick falls under the General category and is a great choice for this type of meal.

How do I store leftover Quick Chick?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Chick Recipe

Name: Quick Chick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon vegetable oil; 2 skinless, boneless chicken breast halves - cut into 1 inch pieces; 1 cup chopped celery; 2 onions, sliced, separated into rings; 1 (4.5 ounce) can mushrooms, with liquid; 2 tablespoons soy sauce; 1 teaspoon vegetable oil

Try this homemade Quick Chick recipe the whole family will love. Made with vegetable oil, skinless, celery and onions. Easy step-by-step instructions in…

This Quick Chick relies on simple, everyday ingredients such as vegetable oil, chopped celery and soy sauce. It comes together quickly and makes 4 servings, at about 149 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1/2 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup chopped celery
2 onions, sliced, separated into rings
1 (4.5 ounce) can mushrooms, with liquid
2 tablespoons soy sauce
1 teaspoon vegetable oil

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Quick Info

Servings
4 servings
Calories
149 kcal
Category
General

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