Recipe by Halcyon Eve
From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, but it sounds like a yummy combination of flavors. Judging from the photo in the magazine, it appears to be somewhere between a soup and a stew in consistency.
Top Review by l'ecole
Agree with reviewer #1; this recipe was delicious! And, in fact, I did add an extra sprinkle of cayenne at the end to give it a tad more heat. I also used lite coconut milk, which worked just fine and lowered the calories a bit. Will make it again for sure.
- 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)
Directions See How It's Made
- 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.
- 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).
- Add coconut milk and broth and bring to a simmer. Reduce heat; cover and simmer about 5 minutes longer.
- Add spinach leaves, corn, tomatoes, water chestnuts, green onions, and lime juice. Cook, stirring frequently, until spinach is limp, about 3 minutes.
- Serve garnished with cilantro leaves.