Chinese Chicken Stew

• 8 boneless skinless chicken thighs
• 1 teaspoon five spice powder
• 3/4 teaspoon red pepper flakes
• 1 tablespoon vegetable oil
• 14 ounces vegetable broth
• 1 tablespoon corn starch
• 1 bell pepper
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

1. Toss chicken in five spice powder and red pepper flakes
2. Heat vegetable oil in skillet
3. Add chicken and onion and cook for five minutes until browned
4. Add mushrooms and garlic and cook until chicken is no longer pink
5. Stir 1/4 cup broth into cornstarch in small bowl until smooth and set aside
6. Place chicken mixture and remaining broth into crock pot with bell pepper and soy sauce cook on low for 3 and a half hours
7. Whisk cornstarch and sesame oil and put into crock pot. Cover and place on high for another 45 minutes until thickened

chicken thighs, five spice powder, red pepper, vegetable oil, vegetable broth, corn starch, bell pepper, soy sauce, sesame oil

Taken from www.yummly.com/recipe/Chinese-Chicken-Stew-1461148 (may not work)