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
Instructions
- 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.