4 skinless, boneless chicken breast halves
3 tablespoons olive oil
1 teaspoon crushed red pepper
3 large carrots, shredded
1 large onion, sliced into 1/2 inch slices
1 1/2 pounds butterflied chicken wings
2 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
1 cup water
Place chicken pieces in a large skillet over medium heat. Cook and stir until no longer pink and cooked through, about 5 minutes. Remove skin and scoop out guts. Remove guts, cut into chicken pieces and place in large plastic bowl. Cover; allow thighs to dry out about 10 minutes. Heat olive oil in a medium saucepan over medium heat. Sprinkle crushed red pepper flakes on chicken and let cook about 10 minutes.
Heat butter in a large skillet over medium heat. Cook and stir until butter begins to brown; stirring occasionally. Remove chicken from skillet and stir milk into skillet. Cook and stir until chicken is no longer pink and cooked. Remove chicken from skillet; stir in soy sauce. Cook, stirring constantly, until thickened, about 3 minutes.
Stir chicken, carrots, onion and soy sauce into skillet and stir just until the chicken is no longer pink. Pour the sauce over chicken. Cover; let chicken sit for a few minutes to dry. Icing the remaining olive oil over chicken will moisten its skin. Serve with sour cream.
⭐ ⭐ ⭐ ⭐