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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From a Sunset Magazine special edition, Sunset Weeknight. I haven't tried it yet, but it sounds like a yummy combination of flavors. Judging from the photo in the magazine, it appears to be somewhere between a soup and a stew in consistency. Ingredients:
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) |
Directions:
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.
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