Savor this Irresistible Thai Peanut Chicken Chili Recipe

Ingredients

• 1. Start by heating 1 tablespoon of fragrant sesame oil in a pan.
• 2. Add 1 ¼ pounds of diced, tender chicken breast to the sizzling pan.
• 3. Include 2 large carrots, finely diced for a pop of color and crunch.
• 4. Drizzle 1 tablespoon of smooth olive oil into the mix.
• 5. Toss in 1 small onion, finely diced for a flavorful base.
• 6. Sprinkle in a bunch of scallions, sliced to reveal both their crisp white and vibrant green parts.
• 7. Introduce 3 large cloves of garlic, chopped for that aromatic punch.
• 8. Add 2 tablespoons of freshly minced ginger for a zesty kick.
• 9. Pour in a can of creamy coconut milk (14 ounces) for a luscious texture.
• 10. Mix in ½ cup of rich peanut butter for a nutty undertone.
• 11. Add ¼ cup of water, adjusting to taste as needed.
• 12. Stir in 2 tablespoons of spicy Sriracha sauce for a fiery touch.
• 13. Squeeze the juice of a medium lime for a burst of citrus.
• 14. Season with ½ teaspoon of salt for the perfect balance.
• 15. Gently fold in a can of great northern beans (14 ounces), drained for convenience.
• 16. Finish off with 8 leaves of fresh basil, chopped for a fragrant finish.

Step 1

Begin by warming up sesame oil in a generously sized skillet on medium-high heat. Sear the chicken in batches until it develops a beautiful golden-brown color, which usually takes around 5 to 7 minutes.

Step 2

While that's sizzling away, bring a pot of water to a boil in a saucepan. Toss in the carrots and allow them to cook until they just begin to soften, roughly 2 minutes. Drain them and set aside.

Step 3

In a separate large pot, heat up some olive oil over medium-high heat. Toss in the onion, the white parts of the scallions, minced garlic, and ginger. Cook and stir until the onion becomes tender and translucent, which should take about 5 minutes.

Step 4

Meanwhile, in another saucepan, gently mix together coconut milk, peanut butter, a quarter cup of water, Sriracha, freshly squeezed lime juice, and a pinch of salt over medium-low heat. Keep stirring until the peanut butter is completely melted and the mixture turns velvety smooth.

Step 5

Combine the cooked chicken, carrots, and peanut sauce with the onion medley. Fold in the beans, scallion greens, and fragrant basil until everything is well incorporated.

Step 6

Let the mixture simmer on low heat, stirring occasionally, until all the flavors meld together and the dish is thoroughly heated, approximately 30 to 40 minutes. The sauce should have a slightly runny consistency as it cooks; if it thickens too much, simply add water until it reaches your desired thickness.