1 lb boneless skinless chicken thighs, cut into bite-size pieces
1 tsp Chinese 5 spice powder
1/2 tsp red pepper flakes
1 tbsp peanut or canola oil
1 large onion, coarsely chopped
1 lb fresh mushrooms, sliced
2 garlic cloves, minced
1 can (14-oz) chicken broth, divided
1 tbsp cornstarch
1 large red bell pepper, cut into bite-size pieces
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
2 large or 3 medium green onions, cut into half-inch pieces
3 cups hot cooked rice, optional
1/4 cup coarsely chopped cilantro, optional
In a bowl, toss the cut-up chicken pieces with the Chinese spice. Stir in the red pepper flakes.
In a large skillet, heat the peanut or canola oil and add the onion and chicken; cook, stirring, about 5 minutes or until the chicken is browned. Add the mushrooms and garlic, cooking until the chicken is cooked through.
Combine 1/4 cup chicken broth and cornstarch in a small bowl; set aside. Place the cooked chicken mixture into a slow cooker or crockpot. Add the remaining broth, bell pepper, and soy sauce; stir to blend. Place lid on the cooker and cook for 3 1/2 hours or until the bell pepper is tender.
Stir in the cornstarch mixture, sesame oil, and the green onions. Cook another 30 to 45 minutes until the juices have thickened.
To serve, ladle into soup bowls and scoop a half cup rice, if using,into center of each bowl. Sprinkle with the chopped cilantro, if desired.
Yield: 6 servings.