Chicken and Shrimp with Sriracha Sauce

French green beans, which are longer, thinner and sweeter than traditional green beans, cook up quickly and make a delicious accompaniment for this protein-packed skillet dish. The chicken and shrimp cook quickly, so the dish can be ready to serve in under 30 minutes. A squeeze of fresh lime at the end enhances the flavour.

Products you'll need:

CAMPBELL’S® Condensed Cream of Chicken

CAMPBELL’S® Condensed Cream of Chicken

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  • 4 chicken scaloppini (cutlets), about 1 pound 
  • 1 tbsp (15 mL) olive oil
  • 1 lb (454 g) fresh green beans, cut in half crosswise
  • 1 large onion, cut in half and sliced (about 1 cup) 
  • 1/2 lb (227 g) uncooked large   shrimp (25 to 30 count per pound), peeled, deveined 
  • 1 can CAMPBELL’S® Condensed Cream of Chicken
  • 1/4 cup (60 mL) water
  • 2 tsp (10 mL) sriracha hot chili sauce
  • 6 lime wedges


  1. Season the chicken as desired.  Heat half the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn the chicken over (if it’s sticking give it another minute on that side). Cook for 4 minutes or until well browned and cooked through. Remove the chicken from the skillet, cover and keep warm. 
  2. Heat the remaining oil in the skillet over medium heat.  Add the green beans and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the shrimp and cook for 2 minutes, stirring occasionally. 
  3. Stir in the soup, water and sriracha and heat to a boil.  Reduce the heat to low.  Cover and cook for 3 minutes or until the shrimp are cooked through.  Season as desired.  Serve the shrimp mixture over the chicken.  Drizzle with additional sriracha, if desired.  Serve with the lime wedges. 

Recipe tips

  • French green beans, also known as haricots verts, are longer and thinner than regular green beans.  If you can’t find them, substitute regular green beans. 
  • To make prep even easier for this recipe, purchase shrimp that are already peeled and deveined. 

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