1 lb BONELESS, SKINLESS TURKEY THIGHS, cut into 1-inch cubes
1 tsp Chinese 5-spice powder
1/2 tsp red pepper flakes
1 tbsp peanut oil
1 Large sweet onion, coarsely chopped
8 oz button mushrooms, cleaned and sliced
2 Cloves garlic, minced
14 oz TURKEY BROTH
1 tbsp cornstarch
1 Large red bell pepper, seeded and cut into cubes
2 tbsp soy sauce
1 tbsp sesame oil
1/3 c chopped green onions
1/4 c 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.
Sauté 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.
Total Calories 180
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 55 g
Sodium 590 mg
Potassium 486 mg
Total Carbohydrates 9 g
Dietary Fiber 2 g
Sugars 3 g
Protein 17 g
% Daily Protein 35
% Daily Vitamin C 90
% Daily Calcium 4
% Daily Iron 15