Thai Peanut Chicken Chili

A spicy, coconut milk-based peanut sauce adds tasty Thai flavor to this chicken and white bean chili dish.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 503 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 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.