Singapore Chicken Stew

• boneless skinless chicken breast↗1 lb
• flour↗2 tablespoons
• salt↗1⁄2 teaspoon
• hot chili flakes↗1⁄2 teaspoon
• Chinese five spice powder1⁄2 teaspoon
• vegetable oil↗1 tablespoon
• garlic cloves↗2

  peeled and minced

• grated fresh gingerroot↗1 tablespoon
• coconut milk↗1 ounce

  (14 ounce) can

• reduced-sodium fat-free chicken broth↗1 ounce

  (14 1/2 ounce) can

• baby spinach leaves2 cups

  (about 4 ozs)

• baby corn↗1 ounce

  (14 ounce) can, drained

• roma tomatoes↗2

  (about 1/2 lb total)

• sliced canned water chestnut1⁄4 cup
• thinly sliced green onion (including some green tops)1⁄4 cup
• tablespoon lime juice↗1
• tablespoons fresh cilantro leaves (also called coriander leaves)↗3

Step-by-step instructions

1. 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. 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. 3

   Add coconut milk and broth and bring to a simmer. Reduce heat; cover and simmer about 5 minutes longer.

4. 4

   Add spinach leaves, corn, tomatoes, water chestnuts, green onions, and lime juice. Cook, stirring frequently, until spinach is limp, about 3 minutes.

5. 5

   Serve garnished with cilantro leaves.