Nutty Drunken Chicken
Created by Chocolatll on January 13, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 70m
- Recipe #22511
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
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Step 1: Combine paprika, celery salt and ginger and rub over chicken.
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Step 2: Heat oil in a large skillet over medium-high heat.
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Step 3: Brown chicken lightly. Remove from pan and set aside.
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Step 4: Add sherry, black bean garlic sauce, soy sauce, garlic, mustard and chili garlic sauce to pan.
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Step 5: Mix well and bring to a boil over medium high heat, stirring to blend.
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Step 6: Reduce heat and add onion, pepper, mushrooms and 1/4 cup walnuts.
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Step 7: Return chicken to pan.
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Step 8: Cover and cook on low for 1 hour, or until chicken is tender and vegetables are cooked.
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Step 9: Combine water and cornstarch.
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Step 10: Stir cornstarch mixture into pan.
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Step 11: Increase heat to high and bring to a boil.
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Step 12: Reduce heat to medium and cook, stirring, until sauce is shiny and slightly thickened.
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Step 13: Stir in remaining walnuts and serve.
Nutritional Facts
- 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