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Thai Chicken Stew Recipe

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This recipe for Thai Chicken Stew is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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