- 2/3 cup onion, diced
- 1 tablespoon toasted sesame oil
- 1 clove garlic, minced or 1/4 teaspoon garlic powder
- 1 cup cooked skinless chicken breast, diced
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 3 cups reduced sodium fat-free chicken broth
- 1 can (6 ounces) tomato paste
- 2 cans (14 1/2 ounces) stewed tomatoes, unsalted
- 6 tablespoons reduced-fat peanut butter
1. In a large pot saute onion in sesame oil until translucent; add garlic and chicken and stir to heat through.
2. Add seasonings and saute 1 minute longer.
3. Add broth, tomato paste, tomatoes, and peanut butter. Stir until well combined.
4. Heat over medium heat until hot but not boiling. Serve immediately.
5. Refrigerate leftovers within 2 hours.
For more peanut flavor, add chopped peanuts.
If you are concerned about peanuts, replace them with sunflower seeds butter, or other nut butters.
More About Tomatoes
How to Select
Choose plump tomatoes with smooth skins that are free from bruises, cracks, or blemishes.
How to Store
Store at room temperature away from direct sunlight. Use within 1 week after ripe. Tomatoes taste best if not refrigerated; refrigerate only if you can't use them before they spoil. Freeze or can for later use.
How to Prepare
Rinse in cold water. Chop or slice. Eat raw: Add to salads, sandwiches, and fresh sauces. Eat cooked: Steam, microwave, boil, sauté, stir-fry, roast, grill, braise, or simmer. Add to casseroles, soups, and stews. Chop, simmer and blend to make sauce for pizza, pasta, rice dishes, casseroles, salsa, and dips.