** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce.
3. Pour over chicken wings; toss to coat well. Marinate 30 minutes.
4. Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat.
5. Add chicken wings and ginger; stir fry 2 minutes.
6. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes.
7. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender.
8. Remove chicken wings to serving platter, keep warm.
9. Stir together cornstarch and water until smooth.
10. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Mushroom, MSG, Poultry, Corn, Sulfites, Spring Onion, Alcohol, Onion allergies.
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