THAI PEANUT CHICKEN

By stepjo7269

Taste of Home's Cooking School Magazine p. 46.
From Campbell's

Ingredients

• Directions:
• 4 skinless, boneless, chicken breast halves (about 1 pound), cut into 1 ½ inch pieces.
• 4 teaspoons minced garlic
• 2 tablespoons lime juice
• 2 tablespoons finely chopped fresh cilantro leaves, divided
• 2 tablespoons olive oil, divided
• 1 large onion, thinly sliced (about 1 cup)
• 2 medium red, yellow or orange bell peppers, cut into 2 inch long strips (about 3 cups)
• 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat-Free)
• 1 cup milk or water
• 1/4 cup creamy peanut butter
• Hot cooked rice
• ● Stir chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.
• ● Heat 1 tablespoon oil in a ½ inch nonstick skilled over medium-high heat. Add chicken mixture and cook until chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
• ● Heat the remaining oil in the skilled over medium heat. Add the onion and peppers and cook until they’re tender-crisp, stirring occasionally.
• ● Stir the soup, milk, and peanut butter in skillet and heat to a boil.
• ● Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally.
• ● Serve chicken mixture with the rice and sprinkle with the remaining cilantro.

Details

Servings 4

Preparation

Step 1

Editor’s Note: For the Thai Chicken, substitute 1 cup coconut milk for the milk and add ` tablespoon green or red currry paste with the peanut butter.