Chicken wings are a simple and delicious protein to cook. By marinading chicken wings you add so much more flavor to the dish. This recipe is a 20 minute marinade which is great for those last minute meals you have to prepare. A marinade also adds a lot of flavor to a dish without adding a lot more calories and it also adds a lot more flavor. Make your own Asian marinade because one thing you have to be careful with when eating certain Asian flavored dishes is the sodium content. By making your own you can control the amount of sodium.
Yields 2 serving
4-6 chicken wings
2 cups Frozen Broccoli Florets - defrosted
1/2 cup Sliced Water Chestnuts - drained and rinsed
Salt and Pepper
2 tablespoons low sodium Tamari sauce (You can find this at Whole Foods)
1 tablespoon Plum Vinegar
2 tablespoon Rice Wine Vinegar
1/2 blood orange or regular orange zest and juice
1/4 cup olive oil
Roasted Sesame Seeds
1 smashed garlic clove
1/2-1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional if you would like it to be spicy)
Add all the ingredients in an air tight container or a Ziplock bag.
Add the chicken wings and mix well to make sure the chicken wings are well coated.
Place the marinade in the fridge for about 20 minutes.
While the chicken wings are marinading, leave the broccoli at room temperature to defrost.
Once the chicken has marinaded, heat a skillet pan or wok if you have with olive oil over medium heat.
Add the chicken wings to the pan and cook on one side for about 3 minutes, then add the broccoli.
Allow this to cook for about 5 minutes.
Season the dish with some salt and pepper.
Shake the pan to move all the ingredients around.
Add the water chestnuts and 1-2 tablespoons of the marinade.
Allow this to cook for another 1-2 minutes on high heat.
Serve and enjoy!