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