Soy Ginger Chicken
Peanut butter, soy and ginger give our cream of mushroom soup a little Asian flair. Top off with cilantro and green onion.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil or olive oil
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
0.5 teaspoon ground ginger
1 tablespoon chopped fresh cilantro
1 tablespoon vegetable oil or olive oil
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
0.5 teaspoon ground ginger
1 tablespoon chopped fresh cilantro
Instructions
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup, peanut butter, soy sauce and ginger and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the cilantro before serving.
Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup, peanut butter, soy sauce and ginger and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the cilantro before serving.
Soy Ginger Chicken
Peanut butter, soy and ginger give our cream of mushroom soup a little Asian flair. Top off with cilantro and green onion.
Directions
Print
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup, peanut butter, soy sauce and ginger and heat to a boil.Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the cilantro before serving.
Ingredients
1.25 pounds skinless, boneless chicken breast halves1 tablespoon vegetable oil or olive oil0.5 cup water1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 tablespoon creamy peanut butter1 tablespoon soy sauce0.5 teaspoon ground ginger1 tablespoon chopped fresh cilantro
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