Chicken Chili with Thai Peanut Sauce

Ingredients 0/16

Step 1

Heat some sesame oil in a large skillet over medium-high heat. Add the chicken (you might need to do this in batches) and cook it until it’s nicely browned, about 5 to 7 minutes. While the chicken cooks, bring a small pot of water to a boil and add the carrots. Let them boil just until they start to get tender, around 2 minutes, then drain and set aside.

Step 2

Heat a bit of olive oil in a big pot over medium-high heat. Toss in the chopped onion, the white parts of the scallions, garlic, and ginger. Cook everything together, stirring occasionally, until the onions soften and become translucent, which should take about 5 minutes.

Step 3

While that’s going, mix the coconut milk, peanut butter, water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Stir often until the peanut butter melts and the sauce is smooth and creamy.

Step 4

Once everything is ready, add the browned chicken, carrots, and peanut sauce to the pot with the onions. Stir in the beans, the green parts of the scallions, and fresh basil, mixing it all well. Let the chili simmer gently over low heat, stirring now and then, for about 30 to 40 minutes. The sauce might seem a little thin as it cooks; if it feels too thick, just add a splash of water until it reaches the consistency you like.