Thai Peanut Chicken Chili

Name: Thai Peanut Chicken Chili
Total time: 70
Yield: 6
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

Recipe by Jim from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

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1 tablespoon sesame oil
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1 ¼ pounds skinless, boneless chicken breast, diced
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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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½ cup peanut butter
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¼ 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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½ teaspoon salt
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1 (14 ounce) can great northern beans, drained
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8 leaves basil, chopped

Instructions

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.
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.
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.
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.
Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
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.