Thai Peanut Chicken


  • 3-6 to 8 ounce boneless skinless chicken breasts, cooked and cut into strips
  • 4 cups water
  • 1 cup Shirley J Original Cream Soup & Sauce Mix
  • 1 teaspoon coconut extract
  • ½ cup crunchy peanut butter
  • 1 teaspoon garlic powder
  • 1 tablespoon dried onion
  • 1 teaspoon ground ginger
  • 1 tablespoon Siracha or other oriental style hot sauce
  • 1 cup fresh cilantro, chopped


Combine water and Whisk Bliss in saucepan, bring to a slow boil. Add remaining ingredients, except cilantro, and simmer 5-10 minutes. Serve over rice noodles or rice. Garnish with chopped cilantro.


This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix.