Makes 6 servings (about 5 cups)
|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||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.
- 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.
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