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Chicken and Shrimp with Sriracha Sauce
1 pound thin-sliced skinless boneless chicken breast halves
1 tablespoon olive oil
1 pound fresh French green beans, cut in half crosswise
1 large onion, cut in half and sliced (about 1 cup)
1/2 pound uncooked shrimp (25 to 30 count per pound), peeled, deveined and tails removed
1 can Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/4 cup water
2 teaspoons sriracha hot chili sauce
6 lime wedge
Season the chicken as desired. Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn the chicken over (if it’s sticking give it another minute on that side). Cook for 4 minutes or until well browned and cooked through. Remove the chicken from the skillet, cover and keep warm.
Heat the remaining oil in the skillet. Add the green beans and onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the shrimp and cook for 2 minutes, stirring occasionally.
Stir in the soup, water and sriracha and heat to a boil. Reduce the heat to low. Cover and cook for 3 minutes or until the shrimp are cooked through. Season to taste. Serve the shrimp mixture over the chicken. Drizzle with additional sriracha, if desired. Serve with the lime wedges.
View the original video here: Campbell’s Kitchen – Chicken and Shrimp with Sriracha Sauce.