Polynesian Chicken Wings
|Chicken wings||2 Pound, pounded (About 12 Units)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Sliced green onions/1 large onion, chopped, approx. 1 cup||1 Cup (16 tbs)|
|Baby carrots||12 , pared (From A 1 Pound Bag)|
|Canned pineapple chunks||1 1⁄4 Pound|
|Lime juice/Lemon juice||2 Tablespoon|
|Frozen chinese pea pods||6 Ounce, thawed (1 Package)|
|Red pepper||1 Large, halved, seeded and cut into strips|
|Sliced celery||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sweet and sour sauce||4 Tablespoon|
|Shredded chinese cabbage||1|
Fold chicken tips up and under thickest joint.
Shake in a plastic bag with flour, salt and pepper to coat wings evenly.
Brown chicken wings in oil in a large skillet; remove and reserve.
Stir fry green onion slices and baby carrots in skillet until glistening; return chicken wings to skillet; add 1/4 cup pineapple liquid from canned cubes and lime or lemon juice to skillet; cover and simmer for 15 minutes.
Add pea pods, red pepper, celery, mushrooms and pineapple chunks; toss to mix well; cover; simmer 5 minutes longer, or until chicken wings are tender and vegetables are crisply tender.
Pour Sweet Sour Sauce over and toss to blend well; spoon over shredded Chinese cabbage and sprinkle with chopped parsley.
Or, sprinkle a handful of crunchy Chinese fried noodles over the top.