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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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:
1 teaspoon smoked paprika |
1/2 teaspoon ground ginger |
1/2 teaspoon celery salt |
2 lbs skinless chicken thighs (bone-in) |
2 tablespoons 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 roasted garlic, chopped |
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 and divided |
2 tablespoons water |
1 tablespoon cornstarch |
Directions:
1. Combine paprika, celery salt and ginger and rub over chicken.
2. Heat oil in a large skillet over medium-high heat.
3. Brown chicken lightly. Remove from pan and set aside.
4. Add sherry, black bean garlic sauce, soy sauce, garlic, mustard and chili garlic sauce to pan.
5. Mix well and bring to a boil over medium high heat, stirring to blend.
6. Reduce heat and add onion, pepper, mushrooms and 1/4 cup walnuts.
7. Return chicken to pan.
8. Cover and cook on low for 1 hour, or until chicken is tender and vegetables are cooked.
9. Combine water and cornstarch.
10. Stir cornstarch mixture into pan.
11. Increase heat to high and bring to a boil.
12. Reduce heat to medium and cook, stirring, until sauce is shiny and slightly thickened.
13. Stir in remaining walnuts and serve.
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