- 3 1/2 pounds chicken thighs
- 1/2 cup soy sauce, divided
- 2 tablespoons brown sugar
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 2 tablespoons cooking oil
- 2 celery ribs, thinly sliced
- 1 (15 ounce) can spicy chili beans, undrained
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1 1/4 cups water
- 3 tablespoons cornstarch
- Hot cooked rice
- Bone and skin chicken; cut into bite-size pieces. In a shallow bowl or large resealable plastic bag, combine 1/4 cup soy sauce, brown sugar, garlic and cumin if desired; add chicken. Cover or close bag and 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 beans, water chestnuts and mushrooms; cook for 5 minutes or until heated through. Add chicken. Mix water, cornstarch and remaining soy sauce; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.