The combination of peanut butter, soy sauce, red pepper and brown sugar makes this dish Thai. The grilled chicken, coleslaw mix and chopped peanuts makes it absolutely delicious...and it's ready in just 30 minutes.
cost per recipe: $6.48
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
cup creamy peanut butter
tablespoons soy sauce
tablespoons lime juice
tablespoons packed brown sugar
teaspoon crushed red pepper
package (6 ounces) refrigerated cooked chicken strips (about 1 1/2 cups)
ounces (1/2 of a 1-pound package) vermicelli pasta, cooked and drained (about 4 cups)
cups coleslaw mix
cup chopped dry roasted salted peanuts
tablespoons chopped fresh cilantro (optional)
Heat the soup, peanut butter, soy sauce, lime juice, brown sugar and red pepper in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Add the chicken and cook until the mixture is hot and bubbling. Remove the skillet from the heat.
Add the pasta and coleslaw mix to the skillet and toss to coat. Sprinkle with the peanuts and cilantro, if desired.