Kung Pao Wings

Kung Pao Wings

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    whole chicken wings (about 1-½ pounds)

  • 2

    tablespoons sugar

  • 2

    teaspoons cornstarch

  • ¼

    cup water

  • ¼

    cup soy sauce

  • 2

    tablespoons lemon juice

  • ¼

    teaspoon crushed red pepper flakes

  • 1

    tablespoon canola oil

  • 1

    small sweet red pepper, diced

  • ½

    cup diced onion

  • 1 to 2

    garlic cloves, minced

  • cup peanuts

  • Hot cooked rice

Directions

Cut chicken wings into three sections; discard wing tip section. Set the wings aside. In a small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended; set aside. In a large skillet over medium-high heat, heat oil. Cook chicken wings, uncovered, for 10-15 minutes or until chicken juices run clear, turning occasionally. Add red pepper and onion; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir cornstarch mixture; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and vegetables are tender. Sprinkle with peanuts. Serve with rice. Yield: 4 servings. Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings


Nutrition

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