small sweet potatoes, peeled and cut into 1/4-inch slices
2
cups shredded green cabbage
1
tablespoon TABASCO® brand Pepper Sauce
1
teaspoon salt
1/4
cup water
1
tablespoon flour
1/4
cup peanut butter
Heat 1 tablespoon oil in 12-inch skillet over medium heat. Add chicken; cook until well browned. Remove to plate. Add remaining 1 tablespoon oil and onion to skillet; cook 5 minutes. Return chicken to skillet; add broth, potatoes, cabbage, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until tender, stirring occasionally.
Combine water and flour in small cup. Gradually stir into skillet with peanut butter. Cook over high heat until mixture thickens.
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