Mom’s Honey Soy Chicken Wings
My Dad is a classical pianist. We grew up going to the symphony. When my Dad would have a recital, we often held the reception back at our house. It was always a packed house, and myself and my four siblings helped in the kitchen or as servers. Always on the menu were my Mom’s honey soy chicken wings. They were popular. My favorite, for sure.
They cook over the stove top, which I’ve always liked. But, I am liking it less nowadays. They take a little more time than those that cook in the oven. But, they are super easy, tasty and worth the time!
The recipe is super simple. Only 3 ingredients! Soy sauce, honey, and red wine.
You want to add equal parts honey and soy sauce to a medium/medium hot pan and use the wine to cut the sauce when it starts to get too gummy. I use a 1/4 cup each honey and soy sauce.
This picture is a good example of needing to add some wine. The honey and soy sauce will caramelize and adding a splash of wine will loosen it. Use the wine to loosen the sauce as often as you need until the wings are cooked.
These babies are done and ready to serve! Enjoy!!
(Source: Boss of the Apple Sauce)
Kid Friendly Asian Lettuce Wraps
For tonight’s meal, I made Asian lettuce wraps. Nothing crazy-new, but just that little bit different. At first, my daughter was like, no way! But, then she watched my husband and I assemble our wraps, and she wanted to give it a try. She liked it instantly. *** Proud mommy moment ***
Don’t mistake that face for disgust. That’s lettuce crunching action!
We didn’t get home until about 5:30PM tonight. Despite the steps to making these wraps, we were sitting down, eating, by 6:30PM, Not bad, I’d say! But, if you do have time, prepping the chicken in advance would save you some! What I liked the most about these wraps, particularly for kids, was that they weren’t spicy. In fact, the sauce to pour over top of them was a bit sweet. I liked it enough to share the recipe with you. 🙂
Here’s what you need to do….
Asian Lettuce Wraps
Stir Fry Sauce
2 tablespoons honey
1 teaspoon rice wine vinegar
2 tablespoons low sodium soy sauce
Dipping Sauce
1/4 cup honey
1/2 cup warm water
2 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon sesame oil
1 tablespoon dijon mustard
Chicken Stir Fry
1 tablespoon canola oil
1 tablespoon sesame oil
6 boneless, skinless chicken thighs
1/2 can, drained, water chestnuts, diced
1/2 cup mushrooms
1/2 cup finely diced yellow onion
2 cloves garlic, minced
Cabbage leaves or Iceberg lettuce leaves
Directions:
Prepare the stir fry sauce in a small bowl and set aside.
To prepare the dipping sauce, add the ingredients, and bring to a simmer on medium heat. Cook for about 5 minutes. Set aside for serving.
For the stir fry, add both oils to a hot skillet, set to medium-high. Add chicken and cook until no longer pink, about 10 minutes. Drain all excess liquid. Pour in the Stir Fry Sauce. Add all other ingredients, except for the lettuce leaves, and let cook for about 5 minutes.
Serve with lettuce leaves. Enjoy!!
(Source: Adapted from Skinny Ms)
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