Firecracker Chicken Wings

5 lb bag frozen chicken wings, thawed
and rinsed

2 tbsp bottled stir fry sauce

2 tbsp dry sherry

2/3 cup bottled stir fry sauce

4 tsp minced fresh ginger root

2 cloves garlic, minced

1/4 tsp crushed red pepper

4 tbsp vegetable oil

4 tbsp chopped green onion

3 tsp cornstarch

Hot cooked rice

Combine 2 tbsp stir fry sauce and sherry in a large bowl. Stir in chicken to coat.

Cover and refrigerate 30 minutes. Meanwhile combine 2/3 cups stir fry sauce,

ginger, garlic, red pepper and 1 1/3 cup water; set aside. Brown chicken on all sides

in hot oil in large skillet over medium heat. Remove chicken; discard fat.

Pour stirf fry sauce mixture into same pan; add chicken. Cover and simmer 5 minutes longer.

Sprinkle green onions over chicken; cover and simmer 5 minutes, or until chicken is tender.

Combine cornstarch and 2 tbsp eater, stir into skillet. Cook and stir until sauce boils and thickens.

Serve over rice..

Note: Brown rice makes this a healthier recipe