Thai-Inspired 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—this 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 soften, about 2 minutes, then drain and set aside.

Step 2

Warm up some olive oil in a big pot over medium-high heat. Toss in the onion, the white parts of the scallions, garlic, and ginger. Stir everything around until the onions are soft and translucent, which usually takes about 5 minutes.

Step 3

While that’s happening, mix the coconut milk, peanut butter, water, Sriracha, lime juice, and a pinch of salt in a small saucepan. Heat it gently over medium-low, stirring often until the peanut butter melts and the sauce is smooth.

Step 4

Now, add the cooked chicken, carrots, and that creamy peanut sauce to the pot with the onions. Stir in the beans, scallion greens, and basil until everything is well combined. Let it all simmer on low, stirring occasionally, for 30 to 40 minutes. The sauce might be a bit thin as it cooks—if it feels too thick, just add a splash of water to get the consistency you like.