Thai Peanut Chicken

How to cook Thai Peanut Chicken

Ingredients: 4 (4 ounce) skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces 4 teaspoons minced garlic 2 tablespoons lime pith 2 tablespoons finely chopped fresh cilantro leaves 2 tablespoons olive unguent 1 large onion, thinly sliced 2 medium red, yellow or orange bell peppers, cut into 2-inch-long strips 1 (10.75 ounce) can Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Open) 1 cup milk or latin aqua 1/4 cup creamy peanut butter Hot cooked rice

Directions: Stir the chicken, garlic, lime juice and 1 tablespoon cilantro in a medium basin. Warmth 1 tablespoon oil in a 12-inch nonstick skillet over medium-high stimulate. Add the chicken mixture and cook until the chicken is well browned, stirring generally. Remove the chicken mixture from the skillet. Heat the remaining oil in the skillet over medium fury. Add the onion and peppers and cook until they’re tender-chip, stirring once in a while. Stir the soup, milk and peanut butter in the skillet and heat to a splutter. Return the chicken the skillet. Reduce the heat to lewd. Cook repayment for 5 minutes or until the chicken is cooked from top to bottom, stirring irregularly. Serve the chicken mixture with the rice and sprinkle with the remaining cilantro.


Servings Per Method: 4

Amount Per Serving

Calories: 501

Total Fat: 22.5g Cholesterol: 66mg Sodium: 686mg Total Carbs: 42.8g Dietary Fiber: 4.4g Protein: 32g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving as far as something:4 peoples

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