Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Chicken wings (or 1 lb
-boneless, skinless chicken
-breast cut
Into 1x1/2" strips)
2 tb Teriyaki sauce
1/2 c Plum sauce (or plum
-preserves)
2 tb Brown sugar
1 tb Worcestershire sauce
1 Clove garlic, minced
1 sl Garlic root, minced (or 1/2
-tsp ground)
1 tb Arrowroot
2 tb Water

From "Count Out Cholesterol Cookbook" By Mary Ward.

If you have a taste for chicken wings, try these. They are hot,
spicy and delicious. To reduce the fat and cholesterol even further,
use lean chicken breast strips in place of the wings.

Serves 6 (3 wing pieces)

no stick cooking spray

Cut off wing tips and discard (T: or stash in the freezer for stockpot
later). Separate the wings at the joints. Cut off any visible fat.
Wash and pat dry. Or simply use the chicken strips.

In a med saucepan, combine the teriyaki sauce, plum sauce, sugar,
Worcestershire sauce, garlic, ginger, arrowroot, and water. Heat,
whisking the sauce, until smooth and thick and the sugar and
arrowroot are dissolved. Put the chicken pieces in the hot marinade,
cover, and refrigerate for 4 hours or overnight.

Preheat oven to 400F. Spray a lg baking pan with no stick cooking
spray. Drain marinade from wings. Bake for 15 min until they are
tender and crispy. (Or, bake chicken strips for 10 min.) Serve hot.

Each serving (3 wings): Cal 485; chol 129mg For chicken strips: Cal
165; chol 51mg

Posted by Theresa Merkling.

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