Singapore Chicken Stew Recipe

Name: Singapore Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Rinse chicken, pat dry, and cut into 1-inch chunks. In a bowl, mix flour, salt, chili flakes, and five spice. Add chicken pieces and mix to coat.
2
Pour oil into a 4- to 5-quart pan over medium-high heat. Add chicken mixture, garlic, and ginger. Stir frequently until chicken is cooked on the outside but still pink in the center (cut to test), about 3 minutes. Add coconut milk and broth and bring to a simmer. Adjust heat to maintain a simmer, cover, and cook to blend flavors, about 5 minutes.
3
Stir in spinach, corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until spinach is wilted, about 3 minutes. Sprinkle with cilantro before serving from pan.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound boned, skinned chicken breasts, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon hot chili flakes, and more.

Yes, Singapore Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singapore Chicken Stew

How did you like this recipe?

Frequently Asked Questions