Welcome the Lunar New Year with this succulent one-pan combo of chicken wings, vegetables, and rice!

Is there anything better than succulent, juicy chicken wings with a sticky sauce? Nope, I don’t think so either! This dish takes the notion of delighting in Chinese foods that let you eat with your fingers combined with the sophistication of a chopstick dinner!

I have thoroughly enjoyed using the Swiss Diamond Pan for this recipe and thank my friends over at Kitchenware for letting me try this fantastic sauté pan.

The fact that it is non-stick means you won’t have to scrub it for hours after cooking to remove the sticky sauce which will stick on non-stick pans. The vegetables take barely any time to prepare but remain crunchy and delicious due to their quick cook time. The rice is fragrant, fluffy and a great compliment to the wings and vegetables.

I love, love, love that I can use this pan to cook this dish and don’t have 3 separate pans to clean after cooking! The handles are not too hot to hold as you remove the pan from the stove and you can easily serve the dish straight from the pan.

The steam valve allows you to experiment with quick and slow cooking. It is also essential for rice in allowing it to come to the boil.

There are 3 layers to this recipe and we cook each in the Swiss Diamond Sauté Pan!

• Chinese Chicken Wings
• Sautéed Vegetables
• Jasmine Rice (you can use white or basmati if you prefer)

These are the ingredients you will need to bring the dish together:

As you can see the recipe calls for:

• Chicken wings (nibblets)
• Green, red and yellow capsicum
• Snow peas
• Rice
• Hoisin sauce
• Oyster sauce
• Salt and pepper
• Peanut Oil
• Brown sugar
• Soy Sauce
• Dark Soy Sauce
• Minced garlic
• Chinese cooking wine

The recipe is cooked in 3 stages in the Swiss Diamond Sauté pan at a medium heat on a gas or electric stove.

We begin by combining our sauce ingredients to create the sticky Chinese Sauce.

Next, we prep our veggies then shallow pan fry the wings with a little peanut oil, salt and pepper. We are not going to marinade the wings. Rather, we are going to brown both sides, then add the sauce and continue to cook till the wings are ready.

For the vegetables, all we need to do is slice the capsicums into long thin strips and cut the leafy end off the snow peas. These 4 vegetables are all a similar size when prepped like this, which means they can in be thrown in the pan and cooked together.

It will take approximately 15 mins for the wings to cook. Once they are done, we remove them from the pan (and the sauce), set aside, and add our veggies to the pan.

The vegetables only need 3-4 mins. I usually do 1-2 mins with the lid off, stirring as I go, then 2 mins with the lid on (steam value shut).

Then remove the veggies from the pan and set aside.

Next, we add the rice and water to the pan (room temperature water is fine). Put the lid on, keep the steam value shut and let the water boil. It will only take 15 mins for the rice to cook. For the first 12 mins, keep the lid on and remove for the last 3 where you use a non-scratch utensil (e.g. wooden spoon) to fluff the rice and ensure it doesn’t stick to the base of the pan.

When the rice is cooked, we simply add our veggies on top, followed by the chicken wings.

Leave the pan on the stove for 5 mins to allow everything to heat through. If you place the lid on, this will only take 2 mins.

Drizzle the remaining sauce over the wings, garnish with sesame seeds, and finely chopped shallots.

We don’t need to cook the sauce to drizzle. Simply drizzle it over the dish. The consistency of the hoisin and oyster sauces are thick, so the sauce has a caramel like texture and taste to it!

The extra drizzle of sauce makes the wings super sticky and finger licking good, coating both the veggies and rice with a sweet sauciness!

The veggies will be crisp, crunchy and delicious and they give a great balance of colour and flavor to the rice and chicken combination!

Chinese Chicken Wings with Rice and Sautéed Vegetables recipe

Time: 40 mins Cuisine: Chinese| Australian Serves: 4-6

Equipment: Swiss Diamond Sauté Pan, chopping board, knife, measuring jug, mini whisk, non-stick utensil

Summary: Sweet sticky Chinese Chicken Wings with rice and vegetables. This easy one pan recipe comes together in less than 40 mins. With no marinade time and 3 quick cooking steps, this dish will be a hit with young and old.

Ingredients

• 1kg chicken wings (nibblets)
• 1 red capsicum
• 1 green capsicum
• 1 yellow capsicum
• 200 grams snow peas
• 1/2 tbs peanut oil
• 1 cup jasmine (white or basmati rice)
• 1 ½ cups water (to cook the rice)

Chinese Chicken Wing Sauce

• 1 tbs soy sauce
• 1 tbs dark soy sauce
• 1/4 cup brown sugar (loosely packed)
• 1/3 cup hoisin sauce
• 1/3 cup oyster sauce
• 1/2 tbs minced garlic
• 2 tbs Chinese cooking wine

Instructions

1. Prep the vegetables. Slice the capsicums into long thing strips, discarding the seeds and any white bits
2. Cut the leafy end of the snow peas
3. Place the Swiss Diamond Pan onto the stove, turn to a medium heat and drizzle in the peanut oil
4. Add the chicken wings and season with salt and pepper
5. Cook the wings for 4 mins each side, then an additional 2 mins, stirring as you go
6. Pour 1/2 the sauce over the wings and continue to stir and cook for a further 6-10 mins
7. Once the wings are cooked, transfer them and the sauce into a heat proof bowl
8. Add the vegetables to the pan, stir for 2 mins, place the lid on (steam value closed) for another 2 mins
9. Remove lid and vegetables and set aside
10. Add the rice to the pan, followed by water
11. Place the lid on, turn the value to shut and allow to come to the boil (12 mins)
12. Remove the lid for the remaining 3 mins and use a non-scratch utensil to fluff the rice
13. Add the vegetables pan to the pan in a layer on top of the rice
14. Place the chicken wings on top and allow the dish to be heated through again (5 mins)
15. Remove from heat and place on a trivet or heat mat
16. Drizzle the remaining sauce over the wings
17. Garnish with sesame seeds and shallots

Need to bulk it up? Cook 2 cups of rice using 3 cups of water, add more veggies or chicken wings (the sauce will be enough to cover 1.5 kg of chicken wings as is).

Wishing everyone a Happy Chinese New Year and hope you enjoy the sticky chicken wings with the rice and veggies sopping up our sticky sweet sauce!