Singapore Chicken Stew

Total Time
35mins
Prep 20 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(2)
Most Helpful

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.

l'ecole February 07, 2015

This soup/stew is delicious!! We made no changes at all and practically licked the pot clean. Next time, we want to add just a bit more crushed red pepper and serve with a scoop of cooked rice in the bowl. Super quick to fix, too. Thanks so much for sharing!

Pinay0618 April 12, 2012

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