Ingredients
8 whole chicken wings (about 1-1/2 pounds)2 tablespoons sugar2 teaspoons cornstarch1/4 cup water1/4 cup soy sauce2 tablespoons lemon juice1/4 teaspoon crushed red pepper flakes1 tablespoon canola oil1 small sweet red pepper, diced1/2 cup diced onion1 to 2 garlic cloves, minced1/3 cup peanutsHot cooked riceChopped green onions, optional
Preparation
Cut chicken wings into 3 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 over medium-high heat, heat oil. Cook chicken wings, uncovered, for 10-15 minutes or until chicken juices run clear, turning occasionally.
Add red pepper and onion; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. 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. If desired, top with green onions.
