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Ingredients
- 2 lb (about 10) chicken wings
- 1 Tbsp. KIKKOMAN Stir-Fry Sauce
- 1 Tbsp. Dry sherry
- 1/3 c. KIKKOMAN Stir-Fry Sauce
- 2 tsp Fresh ginger root, chopped
- 1 x Clove garlic, chopped
- 1/8 tsp Red pepper, crushed
- 2/3 c. Water
- 2 Tbsp. Vegetable oil
- 2 Tbsp. Green onion, minced
- 1 1/2 tsp Cornstarch
- 2 Tbsp. Water Rice, cooked and warm
Directions
- Disjoint the chicken wings. Throw away the tips or possibly save for stock. In a small bowl or possibly measuring c., mix the 1 Tbsp. of stir-fry sauce and sherry together. Coat the chicken pcs with the mix, cover, and chill for 30 min.
- Meanwhile, combine the 1/3 c. of stir-fry sauce, ginger root, garlic, red pepper, and water. Set aside.
- In a large skillet over medium heat, brown the chicken on all sides in warm oil. Remove the chicken from the pan and throw away the fat. Pour the stir-fry sauce mix into the same pan. Add in the chicken. Cover and simmer for 5 min. Sprinkle the chicken with the green onions. Cover and simmer for 5 min longer, or possibly till the chicken is tender.
- Combine the cornstarch and water. Stir the cornstarch mix into the skillet. Cook, stirring, till the sauce boils and thickens. Serve over rice. 4 servings
- Recipe: Kikkoman brochure, "A Rainbow Of Color - With Kikkoman Stir-Fry Sauce".
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 252g | |
| Calories 306 | |
| Calories from Fat 241 | 79% |
| Total Fat 27.3g | 34% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 64mg | 3% |
| Potassium 78mg | 2% |
| Total Carbs 11.57g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.52g | 1% |
| Protein 0.76g | 1% |
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