Serve these spicy chicken wings with jasmine rice. They also make great appetizers.
2 1/2 teaspoons MAGGI Seasoning Sauce
1 1/2 to 2 teaspoons ground ginger
1 1/2 teaspoons rice vinegar
1 teaspoon granulated sugar
1 teaspoon sesame oil
1 1/2 pounds chicken wings
Vegetable oil for deep frying
2 tablespoons vegetable oil
2 green onions, chopped
2 red chili peppers, seeds and veins removed, cut into matchstick-size pieces
2 green chili peppers, seeds and veins removed, cut into matchstick-size pieces
2 tablespoons peeled, finely chopped fresh ginger
2 cloves garlic, finely chopped
- Combine seasoning sauce, ground ginger, vinegar, sugar and sesame oil in large bowl. Add chicken; stir to coat. Marinate for 30 minutes.
- Deep-fry chicken in vegetable oil for 8 to 10 minutes or until chicken wings are golden brown and cooked through. Remove to paper towels to drain.
- Heat 2 tablespoons vegetable oil in wok or large skillet over medium-high heat. Add green onions, chili peppers, chopped ginger and garlic. Cook, stirring constantly, for 1 minute or until vegetables are crisp-tender. Add chicken wings; stir to coat. Serve immediately.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 260 Calories from Fat: 180 Total Fat: 19 g Saturated Fat: 4 g Cholesterol: 65 mg Sodium: 210 mg Carbohydrates: 4 g Dietary Fiber: 1 g Sugars: 2 g Protein: 16 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.