Chinese Chicken Stew

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

Directions:

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.

Number of Servings: 4 to 6

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