Popular Topics

Thai Peanut Chicken

Thai Peanut Chicken

1.17 6

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.

serves 4 (about 1 1/4 cups each)

Ingredients

cost per recipe: $9.10

The price is determined by the national average.

  • 1

    pound skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces

  • 4

    teaspoons minced garlic

  • 2

    tablespoons lime juice

  • 2

    tablespoons finely chopped cilantro

  • 2

    tablespoons olive oil

  • 1

    large onion, thinly sliced (about 1 cup)

  • 2

    medium red bell pepperor yellow bell peppers or orange bell peppers, cut into 2-inch-long strips (about 3 cups)

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1

    cup milkor water

  • 1/4

    cup creamy creamy peanut butter

  • 4

    cups hot cooked white rice

view nutrition info

How to Make It

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.
Step 1

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

Step 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.

Step 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.

Step 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.

Recipe Tips

  • For Thai Chicken: Substitute 1 cup coconut milk for the milk and add 1 tablespoon green or red curry paste with the peanut butter.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

(6)
  • Lauren347

    January 28, 2013

    Not for me

    I did not like this recipe at all. To me it was bland and lacking flavor. I substituted coconut milk for milk in hopes that it would taste more like Thai. I will not be making this one again.

    Was this helpful?

    (0) (0)
  • Michell L.

    January 13, 2012

    Thai Peanut Chicken

    Loved it! I used 98% Fat Free Cream of Chicken soup (hubby doesn't like mushrooms) with low fat coconut milk and chunky peanut butter. However, the flavor was just off somehow. Than I added about two tablespoons of agave syrup and that fixed it right up. The syrup gave it just the right hint of sweetness that it was lacking.

    Was this helpful?

    (0) (0)
  • Terri C.

    November 30, 2011

    Thai Peanut Chicken

    Very tasty--used light soup and low-fat milk--love the addition of the peanut butter although I agree it's not really Thai. Still yummy!

    Was this helpful?

    (0) (0)
  • Stephanie J.

    August 6, 2011

    Thai Peanut Chicken

    Very tasty, but quite heavy. We liked it enough to make it again though!

    Was this helpful?

    (0) (0)
  • HockeyRW20

    June 25, 2011

    Thai Peanut Chicken

    I made this recipe tonight and it was tasty but not really Thai. I'm a Thai fanatic and next time I make this I will change it up. Instead of cilantro I'll use basil and garlic and instead of milk I'll use coconut milk and add unsalted cashews. Oh yeah and put in a little more peanut butter, yum!

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed