Singapore Chicken Stew

By S PDX

Roxanne Chan, Albany, California, Sunset

APRIL 2003

Ingredients

• 1 pound boned, skinned chicken breasts
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon hot chili flakes
• 1/2 teaspoon Chinese five spice (see note above)
• 1 tablespoon vegetable oil
• 2 cloves garlic, peeled and minced
• 1 tablespoon grated fresh ginger
• 1 can (13.5 oz.) coconut milk
• 1 can (14.5 oz.) fat-skimmed chicken broth
• 2 cups lightly packed washed baby spinach leaves (about 4 oz.)
• 1 can (14 oz.) baby corn, drained
• 2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped
• 1/4 cup sliced canned water chestnuts
• 1/4 cup thinly sliced green onions
• 1 tablespoon lime juice
• 3 tablespoons chopped fresh cilantro leaves

Preparation

Step 1

1. Rinse chicken, pat dry, and cut into 1-inch chunks. In a bowl, mix flour, salt, chili flakes, and five spice. Add chicken pieces and mix to coat.

2. Pour oil into a 4- to 5-quart pan over medium-high heat. Add chicken mixture, garlic, and ginger. Stir frequently until chicken is cooked on the outside but still pink in the center (cut to test), about 3 minutes. Add coconut milk and broth and bring to a simmer. Adjust heat to maintain a simmer, cover, and cook to blend flavors, about 5 minutes.

3. Stir in spinach, corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until spinach is wilted, about 3 minutes. Sprinkle with cilantro before serving from pan.