Ingredients for Singapore Chicken Stew
- 1 lb boneless skinless chicken breasts
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon hot chili flakes
- 1/2 teaspoon chinese five-spice powder
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 1 (14 ounce) can coconut milk
- 1 (14 1/2 ounce) can reduced sodium fat-free chicken broth
- 5 ounces fresh baby spinach leaves
- 1 (15 ounce) can baby corn, drained
- 2 roma tomatoes, chopped
- 1 (8 ounce) can sliced water chestnuts, drained
- 3 green onions, chopped
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro leaves, chopped
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How to Make Singapore Chicken Stew
- Rinse chicken and pat dry. Cut into 1-inch chunks.
- In a ziplock bag, combine flour, salt, chili flakes, and five-spice powder.
- Add chicken chunks to the bag and shake until evenly coated.
- Heat oil in a 4-5 quart pan or Dutch oven over medium-high heat.
- Add chicken and spice mixture, minced garlic, and minced ginger to the pan.
- Stir-fry until chicken is browned on the outside but still slightly pink inside, about 3-4 minutes.
- Pour in coconut milk and chicken broth. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 5 minutes.
- Add spinach, corn, tomatoes, water chestnuts, and green onions.
- Cook, stirring frequently, until spinach is wilted and vegetables are tender-crisp, about 3 minutes.
- Stir in lime juice.
- Serve hot, garnished with fresh cilantro leaves.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
237g
Fat
86g
Carbs
28g
