Thai Peanut Chicken Chili
Description
A spicy, coconut milk-based peanut sauce adds tasty Thai flavor to this chicken and white bean chili dish.
Ingredients
•
1 tablespoon sesame oil
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1 1/4 pounds skinless, boneless chicken breast, diced
•
2 large carrots, diced
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1 tablespoon olive oil
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1 small onion, diced
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1 bunch scallions, sliced, white and green parts divided
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3 large cloves garlic, chopped
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2 tablespoons minced fresh ginger
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1 (14 ounce) can coconut milk
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1/2 cup peanut butter
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1/4 cup water, or more to taste
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2 tablespoons Sriracha sauce
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1 medium lime, juiced
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1/2 teaspoon salt
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1 (14 ounce) can great northern beans, drained
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8 leaves basil, chopped
Directions
1
Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
2
At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
3
Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
4
Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
5
Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
6
Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.