Singapore Chicken Stew

Roxanne Chan likes the way coconut milk smooths out the assertive spices in this quick chicken dish. If you can't find Chinese five spice, substitute equal parts ground cinnamon, ground cloves, ground ginger, and anise seeds.

Yield: Makes 4 servings

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

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.

Nutritional Information

Calories:

429 (57% from fat)

Protein:

33g

Fat:

27g (sat 19)

Carbohydrate:

18g

Fiber:

5.2g

Sodium:

499mg

Cholesterol:

68mg