Good-for-you Spicy Chicken

I found this one in the Daily Herald and was happy to find a recipe where I didn't have to reduce the sodium myself, it's already done here. It's still tasty, you won't miss the sodium! This is great over rotini pasta with a salad on the side.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast half, cut into bite-size chunks
• 1  teaspoon olive oil
• 1  large onion, chopped
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon paprika
• 1  pinch cayenne or 1  dash  hot pepper sauce (or more)
• 1  pinch ground cloves
• 1  large green bell pepper, cut into bite-sized pieces
• 1 1⁄2 teaspoons  minced fresh ginger
• 1  clove garlic, minced
• 1 (15 1/2ounce) can no-salt-added stewed tomatoes
• 1 (8 ounce) can no-salt-added tomato sauce
• 1  teaspoon cider vinegar or 1  teaspoon red wine vinegar
• 1  teaspoon  packed light brown sugar

Directions

1. Heat the oil over medium heat in a deep 12-inch nonstick skillet; add the onions and cook, stirring now and then for a few minutes.
2. Add the chicken chunks; raise the heat to medium-high, cook the chicken, stirring frequently.
3. Add the cumin, paprika, cloves and cayenne pepper, stirring, then add the green pepper, ginger and garlic; stir well.
4. When chicken is cooked through, add the stewed tomatoes and their juice, the tomato sauce, vinegar and brown sugar; stir well, bring to a boil and cook, stirring frequently, for 1 minute.
5. Serve at once over hot, cooked pasta, if desired (also good over rice).