Japanese Chicken Wing Stir Fry


Crispy chicken wings are marinated and baked in Teriyaki Sauce, made with naturally brewed soya, garlic and ginger. Then they are artfully placed around a tender helping of sticky rice topped with broccoli and carrots that are sautéed in a rich, slightly spicy Szechwan Sauce. Let your appetite take wing!


YIELD: 1 portion


Ingredients: Imperial Metric
Chicken wings 7 wings 7 wings
Saucemaker Teriyaki Sauce (1) 2 cups 500 mL
Saucemaker Teriyaki Sauce (2) 2 cups 500 mL
Vegetable oil 1 Tbsp 15 mL
Broccoli spears 2 oz 60 mL
Carrots, julienne 2 oz 60 mL
Saucemaker Szechwan Sauce 2 Tbsp 30 mL
Sticky rice, cooked

Method:

  1. Marinate chicken wings in 2 cups of Saucemaker Teriyaki Sauce (1) in a non-aluminum container. Cover in refrigerator for a minimum of 6 hours.
  2. Remove wings from marinade and bake at 375°F(190°C), brushing with Saucemaker Teriyaki Sauce (2) until done (approx. 30 min.) Pour remaining sauce over chicken wings.
  3. Heat oil in wok, add broccoli, carrots and Saucemaker Szechwan Sauce, stir fry until tender crisp.
  4. When plating this stir fry, place cooked sticky rice in the middle of the plate, and pour stir fry mixture over top of rice and arrange chicken wings around the edge of the plate.

TIP: For a different flavor profile, try using Saucemaker Honey Garlic Sauce instead of Saucemaker Szechwan Sauce.