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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (323g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (27%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 248
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