Chinese Chicken Stew

by the Editors of Publications International, Ltd.

Browse the article Chinese Chicken Stew

Yield: Makes 6 servings (about 5 cups)
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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)



Preparation:
1.
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.

2.
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.

3.
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