Thai-Style Chicken Chili

Chili

Prep Time: 10 min Cook Time: prep/total time: 30 min. Servings: 6 servings Source:

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

Directions

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.

Test Kitchen tips

Kick the flavor up a notch by increasing the amount of Thai chili paste.

This dish is super flavorful, and a dollop of sour cream would taste great mixed in. Use plain Greek yogurt for a lighter option.

Nutrition

1-1/3 cups: 270 calories, 16g fat (6g saturated fat), 50mg cholesterol, 635mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 18g protein.