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.
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.
More From Sunset
- Calories: 429
- Calories from fat: 57%
- Protein: 33g
- Fat: 27g
- Saturated fat: 19g
- Carbohydrate: 18g
- Fiber: 5.2g
- Sodium: 499mg
- Cholesterol: 68mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note