Thai Peanut Chicken

Peanut butter, chicken, and peppers come together for a nice Thai-flavored dish.

Ingredients:

- 3-4 skinless, boneless chicken breast halves (about 1 lb), cut into 1 1/2 inch pieces
- 4 teaspoons minced garlic
- 2 tablespoons lime juice (any citrus can work ok)
- 1-2 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons oil, divided
- 1 large onion, thinly sliced (about 1 cup)
- 3 cups vegetables: bell peppers, cut into 2-inch-long strips and/or celery, carrots, broccoli, etc.
- 1 can (10.75 oz) condensed cream of mushroom (or chicken or other) soup
- 1 cup milk (coconut milk is more traditional but other kinds work ok)
- 1/2 cup peanut butter
- 2-4 T soy sauce
- can add a little honey for sweetness if desired
- hot cooked rice
-garnish with crushed peanuts

Directions:

Stir chicken, garlic, lime juice, and 1 tablespoon cilantro in a medium bowl.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Using a slotted spoon, add chicken mixture and cook until chicken is well-browned, stirring often. Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat. Add the onion and peppers; cook until vegetables are tender-crisp, stirring occasionally.

Stir the soup, milk, peanut butter, and soy sauce into the skillet; heat to a boil. Return the chicken to the skillet. Reduce heat to low and heat through.

Serve with rice; sprinkle with remaining cilantro and crushed peanuts.