A marinade and stir fry makes a terrific chicken chili

Scale

2 pounds boneless, skinless chicken breast, cut into bite-sized pieces

3 tablespoons peanut oil, divided

2 teaspoons cornstarch

1-teaspoon baking soda

1 large onion, chopped

2-poblano peppers, seeded, diced

1 sweet red bell pepper, seeded, diced

2 cloves, garlic, minced

1 (32 oz.) container low-sodium chicken broth

2 (15.5 oz.) cans Bush's Best White Chili Beans

1 (4 oz.) can mild diced green chilies, drained

1/4 teaspoon cumin

2 tablespoons freshly chopped cilantro

Salt, pepper, fresh lime to taste

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In large bowl, toss chicken with peanut oil. Sprinkle with cornstarch and baking soda; toss well to coat.
Cover and marinate chicken for 1 hour in the refrigerator. Remove from refrigerator 15 minutes before cooking.
Heat a Dutch oven or large deep skillet over medium-high heat. Swirl in remaining 1-tablespoon peanut oil.
Add chicken, spreading it out as much as possible over bottom of pan; let cook for 1 minute without stirring. Then, stir-fry chicken for 2 to 3 minutes or until chicken is no longer pink.
Add onions, peppers, garlic; stir for 2 minutes. Add half the broth, stirring up any browned bits on bottom of pan. Add half the beans, chilies, cumin and enough of remaining broth to cover.
Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add remaining beans, cilantro and additional broth, depending how soupy you like it.
Season with salt, pepper and squeeze of lime, if desired.