THAI PEANUT CHICKEN CHILI

Thai Peanut Chicken Chili image

This is a Thai peanut chicken chili recipe I received from a friend of mine. It's awesome. He used pork in his.

Provided by Jim

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 502.9 calories, Carbohydrate 28.8 g, Cholesterol 48.8 mg, Fat 31.7 g, Fiber 7.6 g, Protein 31.2 g, SaturatedFat 15.9 g, Sodium 579.4 mg, Sugar 4.7 g