Spicy sautéed chicken and crisp veggies simmer in a tasty homemade peanut sauce. Serve over jasmine rice for Asian flair.

• 12 ounces skinless, boneless chicken breast halves, chopped
• 1 large onion, chopped
• 1½ teaspoon chili powder
• 1½ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• 1 Tablespoon olive oil
• 1 Tablespoon all-purpose flour
• 1 14-ounce can unsweetened coconut milk
• 1 Tablespoon peanut butter
• 1 15- to 19-ounce can cannellini beans, rinsed and drained
• 3 medium carrots, shredded
• 1 stalk celery, sliced
• 1 medium green onion, sliced
• 5 cloves garlic, minced
• 2 Tablespoons chopped fresh basil
• Hot cooked jasmine rice
• Fresh basil and sliced Jalapeños (optional)

1. In large saucepan cook chicken, onion, chili powder, ginger, ½ teaspoon salt, ½ teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.
2. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves and sliced jalapeños.

Makes 4 1¾-cup servings.