THAI CURRY CHICKEN & VEGETABLES RECIPE | COOK WITH CAMPBELLS CANADA

Thai Curry Chicken & Vegetables Recipe | Cook With Campbells Canada image

Provided by @MakeItYours

Number Of Ingredients 10

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2 tsp 10 mL canola oil
6 boneless, skinless chicken breast (about 1 ½ lb/681 g), cut into strips
1 each large green and red bell pepper, cubed
4 tsp 20 mL each minced garlic and fresh ginger
2 tsp 10 mL Thai red curry paste
1 can (284 mL) CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup
3 tbsp 45 mL water
1 tbsp 15 mL lime or lemon juice
3 green onion, thinly sliced
1/2 cup 125 mL fresh cilantro leaves

Steps:

Heat oil in large nonstick skillet over medium-high heat. Cook chicken, stirring occasionally, for 5 minutes until lightly browned. Transfer to plate. Reduce heat to medium.
Add peppers to pan; cook, stirring, for 2 minutes. Add garlic, ginger and curry paste; cook, stirring, for 1 minute until fragrant. Stir in soup, water and lime juice.
Return chicken to pan and stir into sauce. Simmer, covered, for 5 minutes until chicken is cooked through and peppers are tender-crisp. Sprinkle with green onions and cilantro.