Singapore Chicken Stew

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon hot chili flakes
• 1/2 teaspoon chinese five spice powder
• 1 tablespoon vegetable oil
• 2 garlic cloves, peeled and minced
• 1 tablespoon grated fresh gingerroot
• 1 (14 ounce) can coconut milk
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 2 cups lightly packed washed baby spinach leaves (about 4 ozs)
• 1 (14 ounce) can baby corn, drained
• 2 roma tomatoes, cored and chopped (about 1/2 lb total)
• 1/4 cup sliced canned water chestnut
• 1/4 cup thinly sliced green onion (including some green tops)
• 1 tablespoon lime juice
• 3 tablespoons fresh cilantro leaves (also called coriander leaves)

Recipe

• 1 rinse chicken and pat dry. cut into 1-inch chunks. combine flour, salt, chilli flakes, and five spice in a ziplock baggy. add chicken chunks and shake until coated.
• 2 heat oil in a 4-5 quart pan over medium-high heat. add chicken and spice mixture, garlic, and ginger. stir-fry until chicken is cooked outside but still pink inside, about 3 minutes (cut to test).
• 3 add coconut milk and broth and bring to a simmer. reduce heat; cover and simmer about 5 minutes longer.
• 4 add spinach leaves, corn, tomatoes, water chestnuts, green onions, and lime juice. cook, stirring frequently, until spinach is limp, about 3 minutes.
• 5 serve garnished with cilantro leaves.