Singapore Chicken Stew

• 1 lb boneless skinless chicken breast
• 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, peeled and minced
• 1 tablespoon grated fresh gingerroot
• 1 (14 ounce) can coconut milk
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 2 cups lightly packed washed baby spinach leaves (about 4 ozs)
• 1 (14 ounce) can baby corn, drained
• 2 roma tomatoes, cored and chopped (about 1/2 lb total)
• 1/4 cup sliced canned water chestnut
• 1/4 cup thinly sliced green onion (including some green tops)
• 1 tablespoon lime juice
• 3 tablespoons fresh cilantro leaves (also called coriander leaves)

1. Rinse chicken and pat dry. Cut into 1-inch chunks. Combine flour, salt, chilli flakes, and five spice in a ziplock baggy. Add chicken chunks and shake until coated.
2. Heat oil in a 4-5 quart pan over medium-high heat. Add chicken and spice mixture, garlic, and ginger. Stir-fry until chicken is cooked outside but still pink inside, about 3 minutes (cut to test).
3. Add coconut milk and broth and bring to a simmer. Reduce heat; cover and simmer about 5 minutes longer.
4. Add spinach leaves, corn, tomatoes, water chestnuts, green onions, and lime juice. Cook, stirring frequently, until spinach is limp, about 3 minutes.
5. Serve garnished with cilantro leaves.

chicken breast, flour, salt, hot chili flakes, chinese five spice powder, vegetable oil, garlic, gingerroot, coconut milk, chicken broth, baby corn, roma tomatoes, water, green onion, lime juice, fresh cilantro

Taken from www.food.com/recipe/singapore-chicken-stew-187041 (may not work)