Entree / Chicken: Soy-Braised Chicken Wings

From Shelly Carey

Ingredients
2 Tablespoons soy sauce
2 Tablespoons dry sherry
1 Tablespoon sugar
1 Tablespoon corn starch
3 cloves garlic, minced, divided
1 teaspoon red pepper flakes
12 chicken wings (about 2 ½ lbs), tips removed and cut into halves
(Note: instead of chicken wings, I just used 2 lbs of chicken breasts, diced)
2 Tablespoons vegetable oil
3 green onions, chopped
¼ cup chicken broth
1 teaspoon sesame oil
1 Tablespoon sesame seeds, toasted

Directions
For marinade, combine soy sauce, sherry, sugar, cornstarch, two-thirds of minced garlic and red pepper flakes in a large bowl; mix well. Stir in wing pieces; cover and marinate overnight in refrigerator, turning once or twice.

Drain chicken wings, reserving marinade. Heat a skillet over high heat for 1 minute or until hot. Add vegetable oil and heat 30 seconds. Add half of chicken; cook 10-15 minutes or until brown on all sides, turning occasionally. Remove with slotted spoon to bowl; set aside. Reheat oil in wok 30 seconds and repeat with remaining chicken. Reduce heat to medium. Pour off any remaining oil.

Add remaining garlic and onions to wok; cook and stir 30 seconds. Add chicken and chicken broth. Cover and cook 4 minutes or until chicken is tender, stirring occasionally to prevent the chicken from sticking to the bottom of the pan.

Add reserved marinade and stir-fry with chicken for 1 minute or until glazed with marinade. Add sesame oil; mix well. Transfer chicken to serving platter; sprinkle with sesame seeds. Serve immediately. Note: This goes well with rice or noodles.