Lasagna Loaded with Veggies
◷ 1 hr 10 min
Main Course
Thai Peanut Sauce Chicken Chili
This flavorful dish combines the creamy richness of peanut sauce with spicy chili for a comforting meal that’s both unique and satisfying. It’s perfect for those who love a little heat with a twist of Thai-inspired goodness.
◷
1 hr 10 min
Total Time
♜
4
Servings
▥
Hard
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by heating some sesame oil in a large skillet over medium-high heat. Cook the chicken in batches if needed, letting it brown nicely, which should take about 5 to 7 minutes. While the chicken is cooking, bring a small pot of water to a boil and add the carrots. Let them cook just until they start to soften, around 2 minutes, then drain and set aside.
2
Step 2
Next, warm up some olive oil in a big pot over medium-high heat. Toss in the onion, the white parts of the scallions, garlic, and ginger. Stir everything around until the onions are soft and translucent, about 5 minutes.
3
Step 3
While that’s going, combine the coconut milk, peanut butter, ¼ cup of water, Sriracha, lime juice, and a pinch of salt in a small saucepan. Keep it on medium-low heat and stir often until the peanut butter melts completely and the sauce is smooth.
4
Step 4
Once everything is ready, add the cooked chicken, carrots, and peanut sauce to the pot with the onions. Mix in the beans, the green parts of the scallions, and the basil, stirring everything together well.
5
Step 5
Let it all simmer gently over low heat, stirring frequently, for about 30 to 40 minutes. The sauce might be a bit thin as it cooks—if it feels too thick, just add a splash of water until it’s the consistency you like.
Why You’ll Love This Recipe
This dish combines rich, creamy peanut flavors with a spicy kick, creating a comforting and unique twist on traditional chili. It’s packed with protein and vibrant ingredients, making it both satisfying and nutritious.
Serving Suggestions
Serve over steamed jasmine rice or with warm crusty bread to soak up the sauce. A side of fresh cucumber salad or shredded cabbage adds a refreshing crunch that balances the richness.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce thickens too much. This chili also freezes well for up to 3 months.
