Directions:
- Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
- In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
- Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons 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.
- Serve with rice if desired. Sprinkle with remaining thyme. Yield: 8 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.86 Kcal (644 kJ) | ||
| Calories from fat | 69.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 440.79mg | 18% | |
| Potassium | 344.98mg | 7% | |
| Total Carbs | 6.95g | 2% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 14.25g | 28% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 109.98 Kcal (460 kJ) | ||
| Calories from fat | 49.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 12% | |
|---|---|---|---|
| Cholesterol | 23.91mg | 11% | |
| Sodium | 315.07mg | 18% | |
| Potassium | 246.59mg | 7% | |
| Total Carbs | 4.97g | 2% | |
| Sugars | 1.15g | 6% | |
| Dietary Fiber | 1.01g | 6% | |
| Protein | 10.18g | 28% | |
| Vitamin C | 1.8mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 16.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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