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
How to Make It
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.
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.
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.
I've made this many times, and my whole family LOVES it! Very flavorful and a refreshing change from other chicken or stew options. I use gluten free flour, which gives it a nice consistency and sometimes add bamboo shoots. I have tried with light or low fat coconut milk and found
that too watery so I stick with regular canned coconut milk from the
Asian food aisle.It's not too complicated to make. I've used both breast and thigh meat and both are good - family prefers the thigh. It is tasty as a leftover - I often like to eat it cold.
This is drop dead delicious! It is a little thin, so best to serve it over rice or Asian noodles. Followed the recipe and got an excellent result. Husband thought it was great. Took the leftovers to work the next day and my coworkers snarfed it up. Everyone LOVED it. Definitely will make often during winter.
Yum! Good flavor. I made a half recipe and added soba noodles as another reviewer suggested. This made for a real thick stew. Next time would do half recipe except for the broth and cocnut milk if adding the soba noodles.
This can be an excellent soup/stew! My husband (the master of flavor) used more chile pepper, more garlic, and House of Tsang Spicy Szechuan Stir Fry Sauce. We were liberal with the vegetables. We added extra broth, and we took up the extra liquid with some soba noodles. Excellent!