Tuesday, December 15, 2015

singapore chicken stew

Hall of Fame.  And that is coming from my husband who gives that title out sparingly.  I agree- this soup was mighty tasty and I wish I had doubled the recipe because there aren't any leftovers for tomorrow.  So glad I found this recipe!!

singapore chicken stew (myrecipes.com)
1 pound boneless, skinless chicken breasts
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon hot chili flakes
1/2 teaspoon Chinese five spice (I used curry powder)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 can (13.5 ounces) light coconut milk
1 can (14.5 ounces) chicken broth
2 cups lightly packed washed baby spinach leaves
1 can (14 ounces) baby corn, drained
2 roma tomatoes, rinsed, cored and chopped
1/4 cup sliced can water chestnuts (I used sliced bamboo shoots- loved them!)
1/4 cup thinly sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro leaves

Rinse chicken, pat dry and cut into chunks.  In a ziplock bag, mix flour, salt, chili flakes and five spice.  Add chicken pieces and mix to coat.
Pour oil into a 4-5 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, 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 (or bamboo shoots!), green onions and lime juice and cook, stirring often, until spinach is wilted.  Sprinkle with cilantro before serving from pan.

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