Recipe by Campbell's Kitchen
"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."
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4 (4 ounce)
skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
finely chopped fresh cilantro leaves
onion, thinly sliced
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 Free)
milk or water
creamy peanut butter
Hot cooked rice
I found this recipe when looking for something to use the Sweet Chili Thai dipping sauce i had in the fridge from wings or some take out.... i mixed this in instead of the mushroom soup, omitted the milk....
IT WAS A HIT!!
I was disappointed in this recipe. Not real "savory", not much flavor, very bland. If I were to try this recipe again, I would definately add some crushed red pepper or some other spice to give it more life.
I was craving thai food so I thought this might be a keeper....not. The only change I made initially was to use coconut milk instead of regular milk or water to give it a little more authentic thai flavor. (after reading other reviews) Unfortunately, after it was done, I realized I would have to doctor the heck out of this to get some much needed flavor and texture. Too thick and kinda gluey texture. After tasting I added 1 tablespoon red curry paste (not curry powder) and I think I should have added more. I also added one tablespoon of fish sauce & brown sugar and extra cilantro and I tossed in a couple tablespoons of fresh basil. Those changes made it acceptable to us. I still think the simple recipe from the coconut milk can is far superior and actually alot cheaper than adding a can of mushroom soup??? I don't think of cream of mushroom when I think of Thai :) This one is not a keeper.
I thought it was great! I do think it was a little too much onion though. I used dried cilantro but do think fresh would be a lot better!
Very good dish. My first attempt at any type of Thai dish. I had some adjustments for ingredients I had or did not have: used green bell peppers, left out the cilantro, 1 can of evaporated milk instead of milk and added about 1/2 tsp of cayenne. This actually made about 12 as a side dish. I definitely recommend this dish, great tasting and very easy to make!
It was very easy to make, but was missing something.. will probably make again but will have to play with the recipe
This was really good, I think it could use a little more milk depending on how creamy you want the sauce to be. I'm going to try this again, but with some spice added to it.
This is a super easy meal, but the original recipe was definitely lacking something... I read a few other recipes and added brown sugar and a bit of soy sauce... Definitely not a traditional dish, but was good after adding those 2 ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Peanut Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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