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Thai Chicken Stew Recipe

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This recipe for Thai Chicken Stew, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherron Barnhill
Added: Saturday, November 17, 2007


1 lb. boned, skinned chicken breats
2 tbs all-purpose flour
1/2 tsp salt
1/2 tsp hot chili flakes
1/2 tsp chinese five spice (or equal parts mixed...ground cinnamon, ground cloves, ground ginger, ground anise)
1 tbsp. vegetable oil
2 cloves garlic, peeled and minced
1 tbsp. fresh ginger, grated
1 can coconut milk (14 oz)
1 can chicken broth (14 1/2 oz)
2 cups lightly packed, washed baby spinach leaves (about 4 oz)
1 can corn (14 oz) drained
2 roma tomatoes, chopped
1/4 cup sliced canned water chestnuts
1/4 cup thinly sliced green onions
1 tbsp. lime juice
3 tbsp. chopped fresh cilantro

Rinse chicken, cut into 1 inch chunks. In a bowl, mix flour, salt chile flakes, and five spice. Add chicken pieces and mix to coat. Pour oil into a 4 quart saucepan over medium high heat. Add chicken mixture, garlic and ginger. Stir frequently until chicken is cook on the outside but still pink in the center, about 3 min. Add coconut milk and chicken broth, bring to a simmer. Lower heat to maintain simmer, cover and cook to blend flavors, about 5 min. Stir in spinach, corn, tomatoes, water chestnuts, green onions and lime juice. Cook, stirring often until spinach is wilted, about 3 min. Sprinkle with cilantro before serving.
Makes 4 servings.




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