THAI-STYLE CHICKEN CHILI

Thai-Style Chicken Chili image

I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

2 tablespoons sesame oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 medium carrot, diced
1 celery rib, chopped
1 teaspoon minced fresh gingerroot
1 large garlic clove, minced
1 can (28 ounces) diced tomatoes
1 can (13.66 ounces) light coconut milk
1 tablespoon red curry paste
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup frozen shelled edamame, thawed
2 cups fresh baby spinach
1 green onion, minced
1/2 teaspoon grated lemon zest
Fresh cilantro leaves
Dry roasted peanuts

Steps:

In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.

Nutrition Facts : Calories 270 calories, Fat 16g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 635mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.