Tuesday, August 12, 2008

Chinese Chicken Stew

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Title: Chinese Chicken Stew
Categories: soups/stews, chicken, crockpot
Yield: 6 servings

1 lb boneless skinless chicken
-thighs; cut into 1-inch pie
1 ts Chinese five-spice powder
1/2 ts red pepper flakes; (1/2-3/4)
1 tb peanut or vegetable oil
1 lg onion; coarsely chopped
1 8 ounce pack fresh
-mushrooms; sliced
2 cloves garlic; minced
1 14 ounce can chicken broth;
-divided
1 tb cornstarch
1 lg red bell pepper; cut into
-3/4-inch pi
2 tb soy sauce
1 tb sesame oil
2 lg green onions; cut into
-1/2-inch pi
3 c hot cooked white rice;
-optional
1/4 c coarsely chopped cilantro;
-optional

Toss chicken with five-spice powder in small bowl. Season with red pepper
flakes. 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.

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 and cook on LOW 3 1/2 hours or until peppers are tender.

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)

Cuisine:
"Chinese"
Source:
"Best Recipes All New Slow Cooker, Vol 2, 2/99"
Copyright:
"© 1999 Publications International, Ltd."
Yield:
"5 cups"
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Per Serving (excluding unknown items): 64 Calories; 3g Fat (38.8% calories
from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
557mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2
Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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