Recipe by Campbell's Kitchen
"Stir-fried chicken and vegetables are coated with a mixture of Swanson® Chicken Stock, ginger, soy sauce and sesame oil, topped with crunchy peanuts and served over hot rice."
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1 3/4 cups
Swanson® Chicken Stock
skinless, boneless chicken breast, cut into strips
red peppers, cut into 2-inch-long strips
Hot cooked regular long-grain white rice
This is one easy and quick after work dinner that the whole family enjoyed. I used the grilled & ready chicken breast strips (no need to cook in oil). Used reduced sodium soy sauce. My daughter ate the red pepper so I threw in some sliced carrots. Any veggies will do. It was lacking a little in flavor until I shook in some powdered chicken bouillon granules. Topped with nuts and green onion. My hubby doesn't like nuts in his food and my daughter likes extra in hers (no problem). Served over brown rice. You can even buy the veggies already pre-cut to cut prep time. A keeper for sure!
Very bland as is!
This is AWESOME. I made it for a dinner party with family and there was none left! I will be making this again :) The only thing changed was I didn't add peppers, but that was because I forgot to buy enough!
this was really good and easy, but I thought that it was missing something....not sure what though since I only do stir fry from recipes :-) My hubby ate it and that's a good thing!
I followed the recipe exactly. I even added the optional sesame oil which I think it definately needed. We thought it was delicious. Next time I will replace some of the red pepper with broccoli. Other than that, it was great!
This was pretty good but thought it was missing something. I realize now that I forgot the garlic. Will have to try again with it.
We made this recipe tonight for dinner. It was excellent! We omitted the sesame oil, but left everything else as directed and we will certainly make this one again.
Very Easy and filling. I also threw in some green peppers and onions.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Chicken with Peanuts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 179
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