Soy Ginger Chicken

This delicious and easy to make recipe has an Asian flair to it.   I got home from work and had dinner on the table in about 30 minutes.   We both enjoyed the sauce and when I make it again I think I will serve it on brown rice or gluten free pasta.   Truly delicious!

Serves 4

 

Ingredients:

  •     1 1/4 pounds skinless, boneless chicken breast halves
  •    1 tablespoon vegetable oil or olive oil
  •     1/2  cup water
  • 1 can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 1 tablespoon chopped fresh cilantro

 

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Each serving is 228 calories and 11 grams of fat.

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