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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I had a can of chili beans in my pantry and decided to add it to one of my standby chicken recipes. I hope you enjoy the new and interesting taste. Ingredients:
3-1/2 to 4 pounds bone-in chicken thighs |
1/2 cup soy sauce, divided |
2 tablespoons brown sugar |
1 garlic clove, minced |
1/2 teaspoon ground cumin, optional |
2 tablespoons canola oil |
2 celery ribs, thinly sliced |
1 can (16 ounces) hot chili beans, undrained |
1 can (8 ounces) sliced water chestnuts, drained |
1 can (4 ounces) mushroom stems and pieces, drained |
3 tablespoons cornstarch |
1-1/4 cups water |
hot cooked rice |
Directions:
1. Bone and skin chicken; cut into bite-size pieces. In a large resealable plastic bag, combine 1/4 cup soy sauce, brown sugar, garlic and cumin if desired; add chicken. Seal bag; refrigerate for 4 hours or overnight. Drain chicken, discarding marinade.
2. In a large skillet, heat oil over medium-high. Cook chicken for 6-8 minutes or until juices run clear. Remove chicken with a slotted spoon; set aside. Saute celery in drippings for 2 minutes or until crisp-tender. Add the beans, water chestnuts and mushrooms; cook for 5 minutes or until heated through. Add chicken.
3. Combine the cornstarch, water and remaining soy sauce until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 6-8 servings.
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