Thai Peanut Chicken

Ingredients

• 10.8 ounce campbell's® condensed cream of mushroom soup fat free 98% canned (Regular or )
• 4 servings rice hot cooked
• 0.3 cup creamy peanut butter 
• 2 tablespoons cilantro leaves fresh finely chopped
• 4 teaspoons garlic minced
• 2 tablespoons juice of lime 
• 1 cup milk 
• 2 tablespoons olive oil 
• 1 large onion thinly sliced
• 2 medium orange bell peppers red yellow cut into 2-inch-long strips
• 16 ounce chicken breast halves boneless skinless cut into 1 1/2-inch pieces

Equipment

• bowl
• frying pan

Directions

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.
3. Add the chicken mixture and cook until the chicken is well browned, stirring often.
4. Remove the chicken mixture from the skillet.
5. Heat the remaining oil in the skillet over medium heat.
6. Add the onion and peppers and cook until they're tender-crisp, stirring occasionally.
7. 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.
8. Serve the chicken mixture with the rice and sprinkle with the remaining cilantro.