Ingredients
- 1 teaspoon paprika (smoked)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon celery salt
- 2 pounds skinless chicken thighs (bone-in)
- 2 tablespoons oil (vegetable oil)
- 1 cup dry sherry
- 1 tablespoon black bean garlic sauce (asian)
- 1 tablespoon soy sauce
- 1/2 cup teriyaki sauce (Soy Vay Veri Veri Teriyaki brand recommended)
- 1 tablespoon garlic, chopped (roasted)
- 2 teaspoons spicy brown mustard
- 1/4 teaspoon chili-garlic sauce (Asian)
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 4 ounces white button mushrooms (sliced)
- 1/2 cup walnuts, chopped (divided)
- 2 tablespoons water
- 1 tablespoon cornstarch
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.