This company-worthy, skillet dish is perfect for weeknight dinners too...it's ready in just 30 minutes and features a savory peanut sauce accented with garlic, lime and cilantro.
cost per recipe: $9.10
The price is determined by the national average.
pound skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
teaspoons minced garlic
tablespoons lime juice
tablespoons finely chopped cilantro
tablespoons olive oil
large onion, thinly sliced (about 1 cup)
medium red bell pepperor yellow bell peppers or orange bell peppers, cut into 2-inch-long strips (about 3 cups)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cup milkor water
cup creamy creamy peanut butter
cups hot cooked white rice
Stir the chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.
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.
Heat the remaining oil in the skillet 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 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.