Thai Chili Chicken Recipe
Savory meets spicy in this Thai Chili Chicken recipe. Tender chicken, crisp veggies, and a hint of sweetness come together in a dish that’s packed with bold Thai-inspired flavors.
Servings: 6 servings
Calories: 261kcal
Ingredients
- 2 tbsp vegetable oil OR canola oil OR coconut oil
- 1 lb chicken thighs cut into 1/2-inch pieces*
- 2 large carrots cut into thin slices
- 1 rib celery cut into thin slices
- 1 medium sweet potato cut into 1/2-inch cubes
- 1/2 yellow onion diced
- 4 cloves garlic minced
- 1/2 tsp ginger minced
- 2 tbsp red curry paste
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 (28 oz) can petite diced tomatoes
- 1 (14 oz) can kidney beans
- 1 (14 oz) can cannellini beans
- 1 (14 oz) can chickpeas (optional)
- 1 (32 oz) box low-sodium chicken broth
For Garnishes
- coconut cream scooped from the top of a can of coconut milk
- freshly chopped cilantro
- peanuts
- lime wedges
Instructions
- In a large stockpot or Dutch oven set over medium-low heat, add the oil. Once hot, add the chicken thighs and cook until lightly browned. Add carrots, celery, potato, and onion, and sauté for 5 minutes. Add the garlic and ginger, and sauté for 3 minutes, then add the curry paste. Stir to combine.
- Add salt, pepper, tomatoes, kidney beans, cannellini beans, chickpeas (optional), and chicken broth. Turn heat to medium-high and bring to a boil. Reduce to a simmer and cook, uncovered, for 25-30 minutes or until sweet potatoes are fork-tender. Whisk in the coconut cream.
- Remove from heat and serve. Garnish with chopped cilantro, peanuts, and lime wedges, if desired.
Notes
*You can also use a rotisserie chicken for ease. Simply add shredded rotisserie chicken during the last 10 minutes of cooking time.
-To make this meatless, simply omit the chicken and use chickpeas. Swap the chicken broth for veggie stock.
STORE Thai Chili Chicken leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, place the chili in the freezer, where it will keep for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight.
To REHEAT, you can either use the microwave or warm it on the stovetop over medium heat, stirring occasionally, until it's fully heated through.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 12g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 487mg | Potassium: 390mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9618IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
