6 BONELESS CHICKEN BREASTS OR CHICKEN THIGHS OR COMBINATION OF THE TWO
1 CAN CREAM OF CHICKEN SOUP
1 HEAPING TABLESPOONS CHUNKY JIFF PEANUT BUTTER
2/3 CUP CHICKEN BROTH
2 GREEN ONIONS (sliced thin) OR MORE TO YOUR LIKING
1 TSP. CHILI POWDER
1/8 TSP. GROUND RED PEPPER OR PEPPER FLAKES
PLACE CHICKEN IN BOWL OF ICE WATER YOU HAVE DISSOLVED 3 TABLESPOONS SALT IN. I DO THIS THE DAY BEFORE, COVERING IT AND KEEPING IT IN THE REFRIGERATOR.
DRAIN WATER OFF CHICKEN AND PAT DRY WITH PAPER TOWELS. PLACE CHICKEN 1 PIECE AT A TIME BETWEEN PIECES OF PLASTIC WRAP. WITH FLAT SIDE OF MEAT MALLET POUND TO 1/4 INCH THICKNESS.
IN LARGE SKILLET OVER MEDIUM HEAT ADD OLIVE OIL. WHEN OIL IS HOT STIR-FRY CHICKEN 10 MINUTES OR UNTIL BROWNED ON BOTH SIDES. REMOVE CHICKEN FROM SKILLET. SPOON OFF FAT.
ADD SOUP, PEANUT BUTTER, CHICKEN BROTH, GREEN ONION, CHILI POWDER AND RED PEPPER TO SKILLET. HEAT TO BOILING, REDUCE TO LOW. RETURN CHICKEN TO PAN, BRING TO BOIL, TURN DOWN TO SIMMER AND COOK 5 TO 10 MINUTES STIRRING FREQUENTLY.
SERVE OVER HOT RAMEN NOODLES.
SERVES 6
ENJOY!
PATTY