Peanut Chicken and Peppers

A sweet and tangy peanut sauce coats the tender chicken breast and peppers in this easy low-sodium skillet dish. If your family prefers, swap the peppers for any other sliced veggies you have on hand.

Products you'll need:

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

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  • 2 tbsp (30 mL) canola oil
  • 4 boneless, skinless chicken breast, sliced (about 1 lb/454 g)
  • 1 large  red and orange bell pepper, cut in strips 
  • 4 cloves garlic, minced 
  • 1 tbsp (15 mL) minced fresh  ginger
  • 1 can (284 mL)  CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup
  • 1/2 cup (125 mL) water
  • 3 tbsp (45 mL) natural  creamy peanut butter
  • 3 tbsp (45 mL) liquid  honey
  • 2 tbsp (30 mL) lime juice
  • 1 tsp (5 mL) reduced sodium soy sauce
  • 1/4 cup (60 mL) chopped fresh  cilantro, finely chopped 
  • 2 cups (500 mL) hot  cooked jasmine rice
  • 2 green onions, finely chopped 


  1. Heat oil in a large nonstick skillet set over medium-high heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Remove to plate. Reduce the heat to medium.
  2. Add peppers, garlic and ginger. Cook and stir for 2 minutes. Add soup, water, peanut butter, honey, lime juice and soy sauce; bring to simmer, stirring often. Simmer, stirring often, 5 minutes until peppers are tender-crisp. 
  3. Return chicken to pan; cook and stir 1 minute until hot. Sprinkle with green onions and cilantro. Serve with rice.

Recipe tips

Using a no-salt added soup helps you control the sodium in your recipe. Season the sauce and rice with more sodium-reduced soy sauce, if you like.

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Amount Per Serving
Calories 490
Fat 15 g
Sodium 140 mg
Carbohydrate 52 g
Dietary Fibre 3 g
Protein 35 g
Calcium 4 %DV
  • One serving of vegetables
  • Source of fibre
  • Source of protein

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