Nutty Drunken Chicken
photo by Rita1652
- Ready In:
- 1hr 20mins
- 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
- 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.
Questions & Replies
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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.
The sodium is extremely high in this. So I did use low sodium soy sauce and cut the teriyaki to 2 tablespoons. I removed the oil from the pan after browning the chicken no need for extra fat. After the hour of cooking the chicken was fall apart tender. But there was so much sauce and a thin film of fat so I strain 1- 1 1/2 cups of the sauce which was way to salty for us and placed the veggies back in the pan (they were very dark and full of the seasoning) added 1 cup water and 1 tablespoon cornstarch. Served over brown rice. My DH remarked it was nutty! With a little adjusting this can be 5 stars. Sorry but I almost had to toss it, if not for replacing the high sodium sauce. Good luck with the contest!
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