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Chinese Chicken Stew

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Submitted by: Sugarlump

 

Serve this warming chicken stew on a chilly winter day. Five-spice-seasoned chicken is combined with coconut milk, broth, spinach, and water chestnuts for a flavorful stew.
 

Ingredients

  • 1 pound skinless, boneless chicken thighs, cubed
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 3/4 teaspoon Chinese five-spice powder
  • 1 tablespoon cooking oil
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1 13.5-oz can coconut milk
  • 1 14-oz can chicken broth
  • 1 10-oz. pkg. frozen spinach, thawed and squeezed dry
  • 2 roma tomatoes, seeded and chopped
  • 1 4-oz. can sliced water chestnuts, drained
  • 2 tablespoons fresh lime juice
  • 1/2 cup sliced green onions
  • 1/4 cup minced fresh cilantro

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Method

Toss chicken with flour, salt, red pepper, and Chinese five spice. In large stockpot heat oil. Add garlic and ginger. Cook 5 minutes. Remove garlic and ginger and discard. Add coated chicken to oil and brown chicken. Add coconut milk and broth. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes, stirring frequently. Stir in spinach, tomatoes, and water chestnuts. Stir in lime juice. Garnish with green onions and cilantro.

 

Notes: This isn't your grandma's chicken soup. This one is bursting with flavor and textures.

 

Number of Servings: 4 to 6

 

Submitted by: Sugarlump ()

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