| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Chinese | Chicken, Main dish | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Boneless chicken fingers |
| 2 | T | Oil |
| 1 | Condensed cream of chicken | |
| soup | ||
| 3 | T | Chunky peanut butter |
| 2/3 | c | Water |
| 2 | Green onions, sliced | |
| 1 | t | Chili powder |
| 1/8 | t | Red pepper flakes |
INSTRUCTIONS
Brown and cook chicken in oil over medium heat for 10 minutes. Drain. Remove meat. To skillet, add soup, peanut butter, water, green onions, chili powder, and red pepper. Over medium heat, cook until boiling. Reduce heat to low. Return chicken to skillet. Cover. Simmer 5 minutes or until chicken is cooked thoroughly. Serve with rice and peapods. Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 267
Calories From Fat: 174
Total Fat: 19.8g
Cholesterol: 6.1mg
Sodium: 1766.4mg
Potassium: 477.8mg
Carbohydrates: 10.2g
Fiber: 1.2g
Sugar: 2.9g
Protein: 12.8g