Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         teaspoons     peanut oil
4         medium        scallions -- minced
1         clove         garlic -- minced
2         teaspoons     fresh ginger root, pared -- minced
1/4       cup           low-sodium chicken broth
1         tablespoon    fermented black beans, rinse & drain (finely chopped)
2         teaspoons     sugar
2         teaspoons     hoisin sauce
40        ounces        skinless chicken thighs (8-5oz)
2         teaspoons     cornstarch -- dissolved in
1         tablespoon    water
1         ounce         toasted walnuts -- chopped
                        chopped cilantro -- for garnish 
                        red bell pepper, slivered -- for garnish

Preparation:

1. Preheat oven to 375 oF. Spray a medium shallow baking dish with nonstick cooking spray.

2. In large nonstick skillet or wok, heat oil over medium-high heat. Add scallions, garlic and ginger; stir-fry until scallions are soft, 3 minutes. Stir in broth, black beans, sugar and hoisin sauce. Add chicken and stir to coat.

3. Arrange chicken and sauce in prepared baking dish. Cover and bake until chicken is cooked through, 50 minutes-1 hour. Remove chicken with tongs or a slotted spoon to platter.

4. Pour sauce remaining in baking dish into same skillet; bring to a boil over medium high heat. Add cornstarch mixture and stir until slightly thickened. Pour over chicken; sprinkle with walnuts, cilantro and red pepper, if using.