| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Chinese |
Chicken, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless chicken fingers |
| 2 |
tb |
Oil |
| 1 |
cn |
Condensed cream of chicken soup |
| 3 |
tb |
Chunky peanut butter |
| 2/3 |
c |
Water |
| 2 |
|
Green onions, sliced |
| 1 |
ts |
Chili powder |
| 1/8 |
ts |
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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