Singapore Chicken Stew

1 pound boned, skinned chicken breasts
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon hot chili flakes
1/2 teaspoon Chinese five spice
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated fresh ginger
1 can (13.5 oz.) coconut milk
1 can (14.5 oz.) fat-skimmed chicken broth 2 cups lightly packed washed
baby spinach leaves (about 4 oz.) 1 can (14 oz.) baby corn, drained
2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped 1/4 cup
sliced canned water chestnuts
1/4 cup thinly sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro leaves

Rinse chicken pat dry and cut into 1-inch chunks. In a bowl, mix flour,
salt, chili flakes, and five spice. Add chicken pieces and mix to coat.
Pour oil into a 4- to 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 (cut to test) about 3 mins. Add
coconut milk and broth and bring to a simmer. Adjust heat to maintain a
simmer cover and cook to blend flavors about 5 mins. Stir in spinach,
corn, tomatoes, water chestnuts, green onions and lime juice and cook
stirring often until spinach is wilted about 3 mins. Sprinkle with
cilantro before serving from pan.

Yield Makes 4 servings CALS 429 (57% from fat); FAT 27g (sat 19g); CHOL
68mg; CARB 18g; SOD 499mg; PROTEIN 33g; FIBER 5.2g