Chinese Chicken Stew

• 1 lb 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 vegetable oil
• 1 large onion, coarsely chopped
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 14 ounces chicken broth, divided
• 1 tablespoon cornstarch
• 1 large bell pepper, cut into 3/4 inch pieces
• 2 tablespoons Braggs amino acid
• 1 tablespoon sesame oil

1. Toss chicken with five-spice powder and red pepper flakes in large bowl. Heat oil in large skillet. Add chicken and onion; 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. Stir 1/4 cup of broth into cornstarch in small bowl until smooth; set aside. Place chicken mixture, remaining broth, bell pepper and Braggs in crock-pot slow cooker. Cover; cook on low 3 1/2 hours or until peppers are tender.
3. Whisk cornstarch mixture and sesame oil into crock-pot slow cooker. Cover; cook on low 30 to 45 minutes or until thickened. Ladle soup into bowls. Enjoy!

chicken, red pepper, vegetable oil, onion, mushrooms, garlic, chicken broth, cornstarch, bell pepper, braggs, sesame oil

Taken from www.yummly.com/recipe/Chinese-Chicken-Stew-1460839 (may not work)