Quick and easy with interesting flavors
1. Rinse chicken, pat dry. Cut into 1 inch chunks. In bowl, mix flour, salt, chile flakes, and 5 spice. Rub all over chicken pieces.
2. Heat oil in pan; add chicken mixture, garlic, and ginger. Stir often till chicken is cooked on outside but still pink inside, about 3 min.
3. Add coconut milk and broth and bring to a simmer. Maintaining a simmer, cook covered about 5 minutes to blend flavors.
4. Stir in remaining ingredients and cook, stirring often till spinach is wilted, about 3 min. Sprinkle with cilantro before serving from the pan.
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 248 | ||
Calories from Fat: 66 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 87.3mg | 27 % | |
Sodium 249.7mg | 9 % | |
Potassium 636.1mg | 17 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 6.2g | ||
Protein 35.8g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 248
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