Black Bean-Walnut Chicken (4 PTS)

Recipe Ingredients

2 teaspoons	10ml	Peanut oil
4 teaspoons	20ml	Scallions - minced (medium)
1		Garlic - minced
2 teaspoons	10ml	Fresh ginger root - pared, minced
1/4 cup	59ml	Low-sodium chicken broth
1 tablespoon	15ml	Fermented black beans - rinse & drain, finely chopped
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	Hoisin sauce
40 oz	1136g	Skinless chicken thighs (8-5oz)
2 teaspoons	10ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
1 oz	28g	Toasted walnuts - chopped
		Chopped cilantro - for garnish
		Red bell pepper - slivered, for garnish

Recipe Instructions

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.

Serving (1 thigh with 1 tablespoon sauce) provides: 1/2 fat, 2 p, 10c.

Per serving: 167 cal, 10 g fat, 2 g sat, 54 mg chol, 135 mg sod, 4 g car,

0 g fib, 16 g pro, 16 mg calcium.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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