Ingredients

• 1 tablespoon sesame oil
• 1.25 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
• 0.5 cups peanut butter
• 0.25 cups water , or more to taste
• 2 tablespoons Sriracha sauce
• 1 medium lime , juiced
• 0.5 teaspoons salt
• 1 , 14 ounce
• 8 leaves basil , chopped

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
6. 6 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 per serving