Black Bean-Walnut Chicken

Course : Chicken
Serves: 8
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2 teaspoons peanut oil
4 medium scallions minced
1 clove garlic minced
2 teaspoons fresh ginger root pared -- minced
1/4 cup chicken broth low-sodium
1 tablespoons fermented black beans rinse and drain (finely chopped)
2 teaspoons sugar
2 teaspoons hoisin sauce
40 ounces skinless chicken thighs (8-5oz)
2 teaspoons cornstarch dissolved in
1 tablespoons water
1 ounces toasted walnuts chopped
1 bunch cilantro chopped
1 medium red bell pepper, slivered -- for garnish

Preparation / Directions:

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.

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