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.
- 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.
- 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.
- Return chicken to pan; cook and stir 1 minute until hot. Sprinkle with green onions and cilantro. Serve with rice.
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.
Recipe Made With
CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup
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