INGREDIENTS
1
pound boneless skinless chicken thighs, cut into 1-inch pieces
1
teaspoon Chinese five-spice powder*
1/2
to 3/4 teaspoon red pepper flakes
1
tablespoon peanut or vegetable oil
1
large onion, coarsely chopped
1
package (8 ounces) fresh mushrooms, sliced
2
cloves garlic, minced
1
can (about 14 ounces) chicken broth, divided
1
tablespoon cornstarch
1
large red bell pepper, cut into 3/4-inch pieces
2
tablespoons soy sauce
2
large green onions, cut into 1/2-inch pieces
1
tablespoon sesame oil
3
cups hot cooked white rice (optional)
1/4
cup coarsely chopped fresh cilantro (optional)
*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.
PREPARATION:
Slow Cooker Directions
- Toss chicken with five-spice powder and red pepper flakes in small bowl. Heat peanut oil in large skillet. Add onion and chicken; cook and stir about 5 minutes or until chicken is browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink.
- Combine 1/4 cup broth and cornstarch in small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper and soy sauce in slow cooker. Cover; cook on LOW 3-1/2 hours or until peppers are tender.
- Stir in cornstarch mixture, green onions and sesame oil. Cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl and sprinkle with cilantro, if desired.
This recipe appears in:
Stews
