Chinese Chicken Stew

This is a delicious recipe a friend and I made today. After altering it just a little, it turned out amazing!


2 - 10 ounce cans Chicken or 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp garlic salt
1/8 tsp black pepper
1/2 to 3/4 tsp red pepper flakes
4 tbsp vegetable oil
1 medium onion, coarsely chopped
2 - 4 ounce cans sliced mushrooms
2 tbsp minced garlic
1 tbsp coarsely chopped cilantro
1 can (about 14 ounces) chicken broth, divided
2 tbsp cornstarch
1 large bell pepper, cut into 3/4 inch pieces
2 tbsp soy sauce
1 tbsp sesame oil
2 large green onions, cut into 1/2 inch pieces
3 cups hot cooked white rice (optional)
1/4 cup coarsely chopped cilantro (optional)

Toss chicken with ground cloves, ground cinnamon, salt, garlic salt, and pepper. Season with red pepper flakes. Heat oil in a 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 a small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper and soy sauce in slow cooker. Cover and cook 2 hours or until peppers are tender.

Lower slow cooker setting to low and stir in cornstarch mixture, sesame oil and green onions; cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl, if desired. Sprinkle with cilantro, if desired.
Makes 6 servings (about 5 cups)