Categories: Appetizers, Poultry, Spices 
      Yield: 6 servings 
  
      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.