Peanut Chicken Chili

Preheat a large skillet over medium-high heat and warm sesame oil within. Introduce chicken pieces into the skillet in batches if required, allowing them to develop a rich brown color on all sides, approximately 5-7 minutes.

Concurrently, bring a small amount of water to a rolling boil in a compact saucepan. Add sliced carrots and cook until they begin to tenderize, roughly 2 minutes. Drain excess water.

In a large cooking vessel, heat olive oil over medium-high heat and stir in an onion, white scallion segments, minced garlic, and grated ginger. Cook the mixture, stirring constantly, until the onion softens and turns translucent, around 5 minutes.

Simultaneously, combine coconut milk, peanut butter, 1/4 cup of water, a dash of Sriracha, fresh lime juice, and salt in a small saucepan over low heat. Stir the mixture frequently until peanut butter melts and blends smoothly.

Add cooked chicken, boiled carrots, and peanut sauce to the onion mixture. Combine beans, scallion greens, and basil leaves until well incorporated.

Gradually simmer the entire mixture over low heat, stirring constantly, until it's thoroughly blended and heated through, approximately 30-40 minutes. The sauce should have a slightly thin consistency; if not, add water to achieve the desired level of thickness.