Recipe: Slow Cooker Chinese Turkey Stew

Slow Cooker Chinese Turkey Stew

1 pound boneless, skinless turkey thighs, cut into 1-inch cubes
1 teaspoon Chinese 5-spice powder
1/2 teaspoon red pepper flakes
1 tablespoon peanut oil
1 large sweet onion, coarsely chopped
8 ounces button mushrooms, cleaned and sliced
2 cloves garlic, minced
14 ounces turkey broth
1 tablespoon cornstarch
1 large red bell pepper, seeded and cut into cubes
2 tablespoons soy sauce
1 tablespoon sesame oil
1/3 cup chopped green onions
1/4 cup fresh cilantro

Toss turkey cubes with 5-spice powder and red pepper flakes in a small bowl.

Heat oil in a large skillet over medium heat. Saute turkey and onion in oil until turkey is brown and onions are soft.

Stir in mushrooms and continue to cook until turkey is no longer pink.

Add garlic and cook for 30 seconds. Remove from heat.

In a small bowl, combine 1/4 cup turkey broth with cornstarch. Cover and refrigerate.

Place turkey mixture, remaining broth, red pepper cubes and soy sauce in slow cooker. Stir well.

Cover and cook on LOW for 3 1/2 hours or until peppers are soft.

Add cornstarch mixture, sesame oil and green onions, stirring well. Cook an additional 30 to 45 minutes or until juices become thickened.

Portion into soup bowls and garnish with cilantro.

Servings: 6
Source: The National Turkey Federation