Thai Chicken

[Hj]

4 chicken breast halves skinless boneless cut into 1 ½ “ pieces (grill the chicken
1 tsp. garlic minced
2 T. lime juice
2 T. cilantro leaves finely chopped fresh
2 T. x virgin olive oil
1 onion large thinly sliced
Little red dried thin tiny hot peppers (as many as U want
2 red-yellow or orange bell peppers medium- cut into 2“ strips
1) 10 3/4 oz. Campbell's Condensed Cream Mushroom Soup **
1 c. milk or water
1/4 c. creamy peanut butter
Hot cooked rice

Stir chicken- garlic-lime juice ñ 1 tablespoon cilantro in medium bowl.
Heat 1 tablespoon oil in 12” skillet over medium high heat. Add chicken mixture- cook until chicken is well browned- stirring often. Remove chicken mixture from skillet.
Heat remaining oil in skillet over medium heat. Add little red hot dried peppers onion- peppers - cook until they're tender crisp- stirring occasionally.
Stir soup- milk-peanut butter in skillet - heat to boil. Return chicken skillet. Reduce heat to low. Cook 5 minutes or until chicken is cooked through- stirring occasionally. Serve chicken mixture with rice- sprinkle with the remaining cilantro.

Note~Substitute 1 cup coconut milk for milk ñ add 1 tablespoon green or red curry paste with peanut butter.

** Or make Ur own Cream of Mushroom on the side with favorite mushrooms-cleaned sliced very thin- as many as U want set to side using stems also
Brown mushrooms in pot with butter n peanut oil -garlic-salt-pepper-little ACCENT n little onion powder till almost tender -won't take long being thin slices. Remove mushrooms to bowl with slotted spoon

Make a roux of equal butter in same skillet or pan as sauteing mushrooms flour browned in a pan over medium heat stir the whole time...do not burn add milk or coconut as in note above-stir to thickeness desired-re-enter mushrooms n continue with recipe