Singapore Chicken Stew
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.
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INGREDIENTS
Nutrition- 2tablespoons flour
- 1⁄2teaspoon salt
- 1⁄2teaspoon hot chili flakes
- 1⁄2teaspoon Chinese five spice powder
- 1tablespoon vegetable oil
- 2
- 1tablespoon grated fresh gingerroot
- 1(14 ounce) can coconut milk
- 1(14 1/2 ounce) can reduced-sodium fat-free chicken broth
- 2cups lightly packed washed baby spinach leaves (about 4 ozs)
- 1(14 ounce) can baby corn, drained
- 2
- 1⁄4cup sliced canned water chestnut
- 1⁄4
- 1tablespoon lime juice
- 3
DIRECTIONS
- 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.