Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

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 Nutrition


  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.
Most Helpful

I agree it is good, but I did need to tweak it for my lower sodium desires and it was still great without any Teriyaki sauce and only 1 tbs soy. Also there is sodium in celery salt, black bean garlic sauce, mustard, chili-garlic sauce, so I did not find a need for additional salt laden sauces. To sum it up, I will save this recipe as a go to Asian flavored dish. One last thing, I added a package of frozen (I heated before adding) stir fry veggies to bump up the veggie volume. Thanks for posting.

Wing-Man March 22, 2012

This is really good! The only change I made was to add some zuchinni and it was fantastic. The chicken came out perfectly tender and not dry at all. I will definitely make this recipe again. Thanks for posting!

KLBoyle May 16, 2011

The consensus of three 13 year-old girls: "This was really, really, really good". However, it was way too salty for the adults. That, in mind, I still gave it 5 stars because it's extremely tasty. I served it over cellophane noodles. Thanks for sharing!

Trinkets March 18, 2010