Kung Pao Wings

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.)

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. Cut chicken wings into three sections.
2. Discard wing tip section.
3. Set the wings aside.
4. In small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended.
5. Set aside.
6. In a large skillet, heat oil over medium-high heat.
7. Cook chicken wings, uncovered for 10-15 minutes or until juices run clear, turning occasionally.
8. Add the red pepper, onion and garlic.
9. Cook for 3-5 minutes or until vegetables are crisp-tender.
10. Stir cornstarch mixture.
11. Add to skillet.
12. Bring to a boil, cook and stir for 2 minutes or until sauce is thickened and vegetables are tender.
13. Sprinkle with peanuts.
14. Serve with rice.