Thai Peanut Chicken

Wow family and friends with this tasty Thai-inspired chicken. Peanut
butter, cilantro and lime juice give this speedy dish its enticing and
intriguing flavor.

Thai Peanut Chicken
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 15 min.

4 skinless, boneless chicken breast halves (about 1 pound), cut into 1
1/2-inch pieces
4 teaspoons minced garlic
2 tablespoons lime juice
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons olive oil
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

1. Stir the chicken, garlic, lime juice and* 1 tablespoon* cilantro in a
medium bowl.

2. Heat *1 tablespoon* oil in a 12-inch nonstick skillet over
medium-high heat. Add the chicken mixture and cook until the chicken is
well browned, stirring often. Remove the chicken mixture from the skillet.

3. Heat the remaining oil in the skillet over medium heat. Add the onion
and peppers and cook until they're tender-crisp, stirring occasionally.

4. Stir the soup, milk and peanut butter in the 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 the chicken mixture with the rice and sprinkle with
the remaining cilantro.

/For Thai Chicken:/ Substitute* 1 cup* coconut milk for the milk and add
*1 tablespoon* green *or* red curry paste with the peanut butter.
Makes: 4 servings (about 1 1/4 cups each).

Kitchen Clip
                              Rice is a delicious accompaniment, but for something a little
different, try serving the chicken with rice noodles. Often they simply
need soaking in hot water until soft. Find them in the Asian aisle of
the grocery store.
Received on Thu Dec 16 22:34:21 2010