Singapore Chicken Stew - cooking recipe

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)

Preparation

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.
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).
Add coconut milk and broth and bring to a simmer. Reduce heat; cover and simmer about 5 minutes longer.
Add spinach leaves, corn, tomatoes, water chestnuts, green onions, and lime juice. Cook, stirring frequently, until spinach is limp, about 3 minutes.
Serve garnished with cilantro leaves.