Prep 35 mins
Cook 0 mins
From Taste of Home. Editor's note: 1 and 1/2 lbs of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.)
- 8 whole chicken wings (about 1 and 1/2 lbs)
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1⁄4 cup water
- 1⁄4 cup soy sauce
- 2 tablespoons lemon juice
- 1⁄4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 1 small sweet red pepper, diced
- 1⁄2 cup diced onion
- 1 -2 garlic clove, minced
- 1⁄3 cup peanuts
- hot cooked rice
- Cut chicken wings into three sections.
- Discard wing tip section.
- Set the wings aside.
- In small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended.
- Set aside.
- In a large skillet, heat oil over medium-high heat.
- Cook chicken wings, uncovered for 10-15 minutes or until juices run clear, turning occasionally.
- Add the red pepper, onion and garlic.
- Cook for 3-5 minutes or until vegetables are crisp-tender.
- Stir cornstarch mixture.
- 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.