 Chinese Chicken Stew
Makes 6 servings (about 5 cups)
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Ingredients
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1
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pound boneless skinless chicken thighs, cut into 1-inch pieces
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1
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teaspoon Chinese five-spice powder*
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1/2
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to 3/4 teaspoon red pepper flakes
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1
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tablespoon peanut or vegetable oil
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1
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large onion, coarsely chopped
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1
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package (8 ounces) fresh mushrooms, sliced
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2
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cloves garlic, minced
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1
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can (about 14 ounces) chicken broth, divided
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1
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tablespoon cornstarch
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1
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large red bell pepper, cut into 3/4-inch pieces
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2
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tablespoons soy sauce
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2
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large green onions, cut into 1/2-inch pieces
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1
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tablespoon sesame oil
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3
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cups hot cooked white rice (optional)
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1/4
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cup coarsely chopped fresh cilantro (optional)
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*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.
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Slow Cooker Directions
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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.
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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.
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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.
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© Publications International, Ltd.
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Printed
from fbnr.com
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