Directions:
- Combine paprika, celery salt and ginger and rub over chicken.
- Heat oil in a large skillet over medium-high heat.
- Brown chicken lightly. Remove from pan and set aside.
- Add sherry, black bean garlic sauce, soy sauce, garlic, mustard and chili garlic sauce to pan.
- Mix well and bring to a boil over medium high heat, stirring to blend.
- Reduce heat and add onion, pepper, mushrooms and 1/4 cup walnuts.
- Return chicken to pan.
- Cover and cook on low for 1 hour, or until chicken is tender and vegetables are cooked.
- Combine water and cornstarch.
- Stir cornstarch mixture into pan.
- Increase heat to high and bring to a boil.
- Reduce heat to medium and cook, stirring, until sauce is shiny and slightly thickened.
- Stir in remaining walnuts and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1376.42 Kcal (5763 kJ) | ||
| Calories from fat | 1073.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 119.33g | 184% | |
|---|---|---|---|
| Cholesterol | 237.83mg | 79% | |
| Sodium | 1800.21mg | 75% | |
| Potassium | 635.98mg | 14% | |
| Total Carbs | 19.46g | 6% | |
| Sugars | 7.12g | 28% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 30.78g | 62% | |
| Vitamin C | 31.9mg | 53% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 14.5mg | 81% | |
| Calcium | 46.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 297.73 Kcal (1247 kJ) | ||
| Calories from fat | 232.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.81g | 184% | |
|---|---|---|---|
| Cholesterol | 51.44mg | 79% | |
| Sodium | 389.4mg | 75% | |
| Potassium | 137.57mg | 14% | |
| Total Carbs | 4.21g | 6% | |
| Sugars | 1.54g | 28% | |
| Dietary Fiber | 0.67g | 12% | |
| Protein | 6.66g | 62% | |
| Vitamin C | 6.9mg | 53% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 3.1mg | 81% | |
| Calcium | 10.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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