In a large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the cayenne pepper in hot oil over medium heat for 6 to 8 minutes or until chicken is no longer pink. (Do not over cook the chicken here, you just don't want to see pink.) Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter and 1 cup water. Bring to boiling, stirring occasionally.
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.
*This chili is not overly salty. When served over jasmine rice prepared with a little salt, it has the perfect seasoning. This is how I prepare my jasmine rice; Bring 1-3/4 cups of water to a vigorous boil in a heavy saucepan (at least 2 qt. capacity). Stir in 1 cup of jasmine rice and 1 teaspoon of salt. Cover saucepan and simmer over very low heat for 15 minutes without removing the lid. Remove saucepan from heat and fluff rice with fork.
Also, this is one of those dishes that you should not serve boiling hot right out the pan. Let it cool a bit otherwise you can't taste the wonderful flavors.