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12 chicken wings, about 2 lbs
2 tablespoons garlic powder
2 tablespoons minced fresh ginger root
1 tablespoon vegetable oil
4 tablespoons sesame oil, divided
1/4 cup dry sherry
2 tablespoons Kikkoman Rice Vinegar
1/4 cup Kikkoman Less Sodium Soy Sauce
1 package 10 oz Asian style frozen vegetables
6 ounces uncooked angel hair pasta, broken into 2 inch lengths
Disjoint chicken wings; discard tips, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes. Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is done, sitring occasionally. Remover from heat, stir in remaining sesame oil. Serve immediately.
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