Nutty Drunken Chicken
Recipe: #22511
January 13, 2016
Categories: Chicken, Asian, Sunday Dinner, Gluten-Free High Protein, No Eggs, Non-Dairy, Wine, Spices, Bone-in Pieces, Spicy, Kosher Meat, Chicken Dinner, more
"This Asian-inspired dish goes well over rice or noodles. I recommend Soy Vay Veri Veri Teriyaki Sauce, which is not as salty as some other brands."
Ingredients
Nutritional
- Serving Size: 1 (394.6 g)
- Calories 733.5
- Total Fat - 55 g
- Saturated Fat - 12.2 g
- Cholesterol - 222.5 mg
- Sodium - 2210.7 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 2.8 g
- Sugars - 8.8 g
- Protein - 43.3 g
- Calcium - 56.6 mg
- Iron - 3.2 mg
- Vitamin C - 42.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine paprika, celery salt and ginger and rub over chicken.
Step 2
Heat oil in a large skillet over medium-high heat.
Step 3
Brown chicken lightly. Remove from pan and set aside.
Step 4
Add sherry, black bean garlic sauce, soy sauce, garlic, mustard and chili garlic sauce to pan.
Step 5
Mix well and bring to a boil over medium high heat, stirring to blend.
Step 6
Reduce heat and add onion, pepper, mushrooms and 1/4 cup walnuts.
Step 7
Return chicken to pan.
Step 8
Cover and cook on low for 1 hour, or until chicken is tender and vegetables are cooked.
Step 9
Combine water and cornstarch.
Step 10
Stir cornstarch mixture into pan.
Step 11
Increase heat to high and bring to a boil.
Step 12
Reduce heat to medium and cook, stirring, until sauce is shiny and slightly thickened.
Step 13
Stir in remaining walnuts and serve.
Tips
No special items needed.