Thai Peanut Chicken

Thai Peanut Chicken

Campbell's Kitchen 0

"This company-worthy, skillet dish is perfect for weeknight dinners too . . . it's ready in just 30 minutes and features a savory peanut sauce accented with garlic, lime and cilantro."

Ingredients 30 m {{adjustedServings}} servings 501 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Stir the chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.
  2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken mixture and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
  3. Heat the remaining oil in the skillet over medium heat. Add the onion and peppers and cook until they're tender-crisp, stirring occasionally.
  4. Stir the soup, milk and peanut butter in the skillet and heat to a boil. Return the chicken the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice and sprinkle with the remaining cilantro.
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  • Recipe Tips:
  • For Thai Chicken: Substitute 1 cup coconut milk for the milk and add 1 tablespoon green or red curry paste with the peanut butter.
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Reviews 9

  1. 11 Ratings


I was disappointed in this recipe. Not real "savory", not much flavor, very bland. If I were to try this recipe again, I would definately add some crushed red pepper or some other spice to give it more life.


I was craving thai food so I thought this might be a keeper....not. The only change I made initially was to use coconut milk instead of regular milk or water to give it a little more authentic thai flavor. (after reading other reviews) Unfortunately, after it was done, I realized I would have to doctor the heck out of this to get some much needed flavor and texture. Too thick and kinda gluey texture. After tasting I added 1 tablespoon red curry paste (not curry powder) and I think I should have added more. I also added one tablespoon of fish sauce & brown sugar and extra cilantro and I tossed in a couple tablespoons of fresh basil. Those changes made it acceptable to us. I still think the simple recipe from the coconut milk can is far superior and actually alot cheaper than adding a can of mushroom soup??? I don't think of cream of mushroom when I think of Thai :) This one is not a keeper.

Lisa Marshall

I found this recipe when looking for something to use the Sweet Chili Thai dipping sauce i had in the fridge from wings or some take out.... i mixed this in instead of the mushroom soup, omitted the milk.... IT WAS A HIT!!