Thai Peanut Chicken Chili

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.