Swiss Diamond Chinese-Style Chicken Wings, Rice, Sautéed Vegetables

Enjoy a delicious one-pan fusion of chicken wings, veggies, and rice to celebrate the Lunar New Year! Savor the delectable fusion of sticky sauce-coated, succulent, juicy chicken wings—a harmonious fusion of the finger-licking delight of Chinese finger foods with the sophistication of a chopstick feast.

Swiss Diamond Chinese-Style Chicken Wings, Rice, and Sautéed Vegetables

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Three layers make up the dish, all of which are prepared in the Swiss Diamond Sauté Pan:

  1. Chinese-style chicken wings
  2. fried veggies
  3. Rice, Jasmine (white or basmati)

The following items are required to make this delicious dish:

  • Chicken nuggets (wings)
  • Capsicums in green, red, and yellow
  • Peas in the snow
  • Rice
  • A sauce called hoisin.
  • Sauce made with oysters
  • Add some salt and pepper
  • Roasted Peanut Oil
  • Sugar with brown sugar
  • This is Soy Sauce
  • Select Dark Soy Sauce
  • Finely chopped garlic
  • Cooking wine from China

There are three steps to the recipe, which are all completed in the Swiss Diamond saute pans on a gas or electric burner at medium heat.

  1. Making the Sauce:
    • To make the sticky Chinese sauce, mix the sauce components together.
  2. Chicken Wings:
    • Without marinating, shallow pan-fry chicken wings in peanut oil, salt, and pepper.
    • When the wings are done, brown them on all sides, add the sauce, and fry them some more.
  3. Vegetables:
    • Trim the snow peas and thinly slice the capsicums.
    • Add the veggies to the skillet and cook for around 3–4 minutes.
  4. Rice:
    • Pour in the rice and cover the pan to bring it to a boil.
    • Cook for fifteen minutes, stirring the rice every three minutes.
  5. Assembly:
    • Arrange the veggies and chicken wings on top of the rice.
    • On the burner, heat through for 5 minutes; the final 2 minutes should be covered.
    • Pour the leftover sauce over the wings and add shallots and sesame seeds as decoration.

The additional sauce drizzle intensifies the stickiness of the wings, producing a sweet sauciness that covers the rice and vegetables. The veggies keep their crisp, crunchy texture and provide the rice and chicken combo with the ideal amount of color and taste.

Recipe for Chinese Chicken Wings with Sautéed Vegetables and Rice

  • Time: 40 mins
  • Cuisine: auckland | new zealand
  • Serves: 4-6
  • Equipment: chopping board, knife, measuring jug, tiny whisk, nonstick utensil, and Swiss Diamond Sauté Pan


  1. Prepare the veggies by slicing the snow peas and capsicums.
  2. After adding peanut oil and sprinkling salt and pepper on the chicken wings, place the Swiss Diamond Pan over medium heat.
  3. After adding half of the sauce to the wings, mix and simmer for a further six to ten minutes.
  4. Place the sauce and wings in a heat-resistant bowl.
  5. Vegetables are cooked in the pan; stir, cover, and cook for 2 minutes; set away.
  6. Place the rice and water in the pan and cover to bring to a boil.
  7. For the final three minutes, take off the lid and use a non-scratch instrument to fluff the rice.
  8. Arrange the veggies in layers over the rice, add the chicken wings, and cook for five minutes.
  9. Pour the leftover sauce over the wings and add shallots and sesame seeds as decoration.

Savor this easy one-pan meal that will appeal to all ages and doesn’t require any marinating time. Happy Chinese New Year! I hope you enjoy our sweet, sticky sauce-dipped sticky chicken wings with rice and vegetables!

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