A spicy, slightly sweet soothing stew. Perfect for cold autumn and winter days. Easy to make, perfect for the crockpot. Note: if you do not have all the spices, try it anyway. You can substitute hot schiracha sauce for the pepper flakes, scallions for the shallots, etc. The important thing in this hot pot is to layer the flavors.
6 boneless, skinless chicken thighs
½ jar Heinz chili sauce
4 stalks celery, sliced
5 carrots, sliced on the diagonal
1 large shallot, sliced thinly
2 teaspoon. sesame oil
1 teaspoon coriander
1 teaspoon. kosher salt
½ teaspoon red pepper flakes
1 teaspoon minced or grated fresh ginger
½ teaspoon schezchuan or chinese 5 spice powder
½ teaspoon honey
1 small bunch baby bok choy, rinsed thoroughly chopped
No nutrition information available
Mix spices, chili sauce, celery, carrots and shallots. In a crockpot -place chicken in first, add sauce mixture. Cook on high in crockpot for 2 hours. Mix it up being careful not to break the chicken up too much. Add bok choy to the top of chicken mixture and pour the sesame oil over top. Cook on high additional 3 hours. If you do not have a crockpot you can make it in a dutch oven, set oven to 350 degrees and cook for 2 hours, check that it is not too dry. If it is, you can add a little chicken broth or water so that it comes up ½ way. Add bok choy the last 45 min of cooking. Serve with steamed white or brown rice.