Ingredients

• 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 (see notes)
• 1 can (6 ounces) tomato paste
• 2 cans (14 1/2 ounces) stewed tomatoes, unsalted
• 6 Tablespoons reduced-fat peanut butter

Directions

1. In a large pot sauté onion in sesame oil until translucent; add garlic and chicken and stir to heat through.
2. Add seasonings and sauté 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.

Notes:

• Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
• For more peanut flavor, add chopped peanuts.
• To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.