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

Yield: about 6 servings.

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