Ingredients
3-1/2 to 4 pounds bone-in chicken thighs1/2 cup soy sauce, divided2 tablespoons brown sugar1 garlic clove, minced1/2 teaspoon ground cumin, optional2 tablespoons canola oil2 celery ribs, thinly sliced1 can (16 ounces) hot chili beans, undrained1 can (8 ounces) sliced water chestnuts, drained1 can (4 ounces) mushroom stems and pieces, drained3 tablespoons cornstarch1-1/4 cups waterHot cooked rice
Preparation
Bone and skin chicken; cut into bite-size pieces. In a large resealable plastic bag, combine 1/4 cup soy sauce, brown sugar, garlic and cumin if desired; add chicken. Seal bag; refrigerate for 4 hours or overnight. Drain chicken, discarding marinade.
In a large skillet, heat oil over medium-high. Cook chicken for 6-8 minutes or until juices run clear. Remove chicken with a slotted spoon; set aside. Saute celery in drippings for 2 minutes or until crisp-tender. Add the beans, water chestnuts and mushrooms; cook for 5 minutes or until heated through. Add chicken.
Combine the cornstarch, water and remaining soy sauce until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
