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

1. 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.

2. In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.

3. 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.

4. Serve with rice if desired. Sprinkle with remaining thyme.

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