Thai-Style Chicken Chili

I love this Asian take on a classic one-pot meal. It’s quick, easy and so delicious.

—Roxanne Chan, Albany, CA

Takes: 30 min. • Makes: 6 servings

• 2 Tbsp. sesame oil
• 1 lb. boneless skinless chicken thighs, cut into 1-in. pieces
• 1 medium carrot, diced
• 1 celery rib, chopped
• 1 tsp. minced fresh gingerroot
• 1 large garlic clove, minced
• 1 can (28 oz.) diced tomatoes
• 1 can (13.66 oz.) light coconut milk
• 1 Tbsp. red curry paste
• ¾ tsp. salt
• ¼ tsp. pepper
• 1 cup frozen shelled edamame, thawed
• 2 cups fresh baby spinach
• 1 green onion, minced
• ½ tsp. grated lemon zest
• Fresh cilantro leaves
• Dry roasted peanuts

1. 1. 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.
2. 2. Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce the 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.

1 ⅓ cups: 270 cal., 16g fat (6g sat. fat), 50mg chol., 635mg sod., 12g carb. (7g sugars, 4g fiber), 18g pro.