Firecracker Chicken Wings
2 pounds (about 10) chicken wings
1 tablespoon Stir-Fry Sauce
1 tablespoon Dry sherry
cup Stir-Fry Sauce
2 teaspoons Fresh ginger root, minced
1 Clove garlic, minced
1/8 teaspoon Red pepper, crushed
2/3 cup Water
2 tablespoons Vegetable oil
2 tablespoons Green onion, chopped
1 1/2 teaspoons Cornstarch
2 tablespoons Water
Rice, cooked and hot
Meanwhile, combine the 1/3 cup of stir-fry sauce, ginger root, garlic, red pepper, and water. Set aside.
In a large skillet over medium heat, brown the chicken on all sides in hot oil. Remove the chicken from the pan and discard the fat. Pour the stir-fry sauce mixture into the same pan. Add the chicken. Cover and simmer for 5 minutes. Sprinkle the chicken with the green onions. Cover and simmer for 5 minutes longer, or until the chicken is tender.