1 1/2 lbs. boneless chicken fingers
2 tbsp. oil
1 (10 3/4 oz.) can condensed cream of chicken soup
3 tbsp. chunky peanut butter
2/3 c. water
2 green onions, sliced
1 tsp. chili powder
1/8 tsp. red pepper flakes

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.