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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken wings into three different segments: wing tips, wing, drumette. | 2. Combine chicken in large bowl with the garlic and ginger. Heat oil in the large frying pan/wok and stir fry the chicken mixture until chicken is browned only slightly. | 3. Return chicken mixture to the wok - you may put it in a new frying pan/wok or remove the excess oil from the wok before doing this - add the sauces, oil and honey (measure according to batch, i.e. if you are doing 2 batches, put in half the required amount e.g. 1/4 cup fish sauce instead of 1/2 cup fish sauce). | 4. Stir fry until chicken is coated. | 5. Cover, while stirring occasionally for about 10 minutes or until chicken is cooked through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken wing	12			-	-	-	-
garlic clove	3		crushed	-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
fish sauce	1/2	cup		50.4	5.2416	7.2864	0.0144
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
honey	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.