| 1 pound | Boned skinned chicken thighs, cut into 2 inch pieces |
| 2 tbsp | Flour |
| 1 tbsp | Sesame oil |
| 1/2 pound | Ground pork, crumbled |
| 1 | Large clove garlic, minced |
| 1 tsp | Minced ginger root |
| 1 can | ( 14.5 ounces ) chicken broth(low sodium) |
| 2 tbsp | Soy sauce |
| 1 tbsp | Rice wine vinegar |
| 1 tsp | Honey |
| 1 tsp | 5 spice powder |
| 1/4 cup | Catsup |
| 1/4 tsp | Crushed red pepper |
| 1 can | ( 14 ounces) baby corn, drained |
| 2 cups | Shredded spinach leaves |
| 1 | Green onion, sliced |
| 1/4 cup | Sliced water chestnuts |
| 1 | Tomato, chopped |
| 2 tbsp | Snipped cilantro |
| 4 cups | Hot cooked rice |
Shake the chicken pieces in the flour to coat evenly.Heat the oil in a large skillet. Brown the chicken pieces, then remove to a plate. Add the ground pork, garlic, and ginger root to the skillet and cook 3 minutes. Add back the chicken along with the next 6 ingredients. Bring to a boil, lower the heat and cover. Simmer 20 minutes or till the chicken is tender, stirring occasionally. Stir in the rest of the ingredients except rice. Heat through. Mound the rice in a serving dish and spoon stew over top.