Singapore Chicken Stew

By Sunset
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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 (see note above)

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

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