Categories: Diabetic
Ingredients
- 1 lb chicken breasts, cut into 1-inch cubes
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tsp canola oil, divided
- 1 medium onion, thinly sliced
- 6 garlic cloves, minced
- 2 tbsp minced fresh ginger
- 2- 15 oz cans black-eyed peas, rinsed and drained
- 28 oz can crushed tomatoes
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 cup chicken broth
- 1/4 cup creamy peanut butter
- 1 1/2 tsp minced fresh thyme
- 1/4 tsp cayenne
- Hot cooked brown rice, optional
Directions
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Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 tsp oil for 4-6 minutes or until no longer pink; remove and set aside.
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In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
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Stir in peas, tomatoes, sweet potato, broth, peanut butter, 1 1/4 tsp thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through.
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Serve with rice if desired. Sprinkle with remaining thyme.