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Firecracker Chicken Wings

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 pounds chicken
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1 tablespoon sherry
dry
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2 teaspoons ginger root
minced
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teaspoon red pepper flakes
crushed
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cup water
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2 tablespoons vegetable oil
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2 tablespoons scallions, spring or green onions
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1 ½ teaspoons cornstarch
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2 tablespoons water
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Ingredients

Amount Measure Ingredient Features
907.2 g chicken
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15 ml sherry
dry
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1E+1 ml ginger root
minced
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0.6 ml red pepper flakes
crushed
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158 ml water
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3E+1 ml vegetable oil
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3E+1 ml scallions, spring or green onions
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7.5 ml cornstarch
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3E+1 ml water
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Directions

Disjoint the chicken wings.

Discard the tips or save for stock.

In a small bowl or measuring cup, mix the 1 tablespoon of stir-fry sauce and sherry together.

Coat the chicken pieces with the mixture, cover, and refrigerate for 30 minutes.

Meanwhile, combine the ⅓ cup 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 hot oil.

Remove the chicken from the pan and discard the fat.

Pour the stir-fry sauce mixture into the same pan.

Add the chicken.

Cover and simmer for 5 minutes.

Sprinkle the chicken with the green onions.

Cover and simmer for 5 minutes longer, or until the chicken is tender.

Combine the cornstarch and water.

Stir the cornstarch mixture into the skillet.

Cook, stirring, until the sauce boils and thickens.

Serve over rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 32943% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 146mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 88g
Vitamin A 2% Vitamin C 1%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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