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Kung Pao Wings

8 whole chicken wings (about 1-1/2 pounds)
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 canola oil
1 small sweet red pepper, diced
1/2 cup diced onion
1 to 2 garlic cloves, minced
1/3 cup peanuts
Hot cooked rice

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, cook
chicken wings, uncovered, over medium-high heat for 10-15 minutes or until
chicken juices run clear, turning occasionally. Add the red pepper, onion and
garlic; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender.

Printed from tasteofhome.com Nov 19, 2008

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Kung Pao Wings cont.

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.