Spicy Thai Peanut Chicken Chili

Ingredients

• 1 tablespoon sesame oil
• 1 ¼ pounds skinless, boneless chicken breast, diced
• 2 large carrots, diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bunch scallions, sliced, white and green parts divided
• 3 large cloves garlic, chopped
• 2 tablespoons minced fresh ginger
• 1 (14 ounce) can coconut milk
• ½ cup peanut butter
• ¼ cup water, or more to taste
• 2 tablespoons Sriracha sauce
• 1 medium lime, juiced
• ½ teaspoon salt
• 1 (14 ounce) can great northern beans, drained
• 8 leaves basil, chopped

Step 1

Heat some sesame oil in a large skillet over medium-high heat. Cook the chicken in batches if needed, letting it brown nicely on all sides, which should take about 5 to 7 minutes. While the chicken is cooking, bring a small pot of water to a boil and add the carrots. Let them cook just until they start to get tender, around 2 minutes, then drain and set aside.

Step 2

Heat a little olive oil in a big pot over medium-high heat. Toss in the chopped onion, the white parts of the scallions, garlic, and ginger. Cook everything together, stirring often, until the onion softens and turns translucent—about 5 minutes.

Step 3

While the veggies are cooking, mix the coconut milk, peanut butter, 1/4 cup of water, Sriracha, lime juice, and a pinch of salt in a small saucepan over medium-low heat. Stir frequently until the peanut butter has melted and the sauce is smooth and creamy.

Step 4

Now, add the browned chicken, carrots, and that peanut sauce to the pot with the onions. Stir in the beans, scallion greens, and basil leaves until everything is well combined. Let it all simmer gently over low heat, stirring from time to time, for about 30 to 40 minutes. The sauce will thin out as it cooks, but if it feels too thick, just add a splash of water until it reaches your preferred consistency.