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Thai Peanut Chicken Chili
Thai Peanut Chicken Chili
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Thai-inspired chicken and white bean chili with spicy coconut peanut sauce for a flavorful twist.
Ingredients:
  • 1 tablespoon sesame oil
  • 1.25 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
  • 0.5 cup peanut butter
  • 0.25 cup water, or more to taste
  • 2 tablespoons Sriracha sauce
  • 1 medium lime, juiced
  • 1 (14 ounce) can great northern beans, drained
  • 8 leaves basil, chopped
Instructions:
  • In a large skillet over medium-high heat, sizzle sesame oil. Add chicken and sear until golden brown, 5 to 7 minutes if needed, cooking in batches.
  • Simultaneously, bring a small saucepan of water to a boil. Add carrots and cook until slightly tender, about 2 minutes. Drain well.
  • In a large pot over medium-high heat, heat olive oil. Add onion, white parts of scallions, garlic, and ginger. Sauté until the onion is soft and translucent, about 5 minutes.
  • In a small saucepan over medium-low heat, melt peanut butter with coconut milk, Sriracha, lime juice, and salt in 1/4 cup of water. Stir frequently until the mixture is smooth.
  • Combine tender cooked chicken, crisp carrots, and flavorful peanut sauce with the fragrant onion mixture. Gently fold in tender beans, fresh scallion greens, and aromatic basil until thoroughly blended.
  • Cook the sauce over low heat, stirring occasionally, until it is well blended and heated through for 30 to 40 minutes. The sauce should be slightly thin while cooking; if not, add water to reach the desired consistency.

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