Fast with five: korean chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken thighs | |
| ¼ | cup | Soy sauce, sodium-reduced |
| 3 | Garlic cloves, minced | |
| ½ | teaspoon | Hot pepper flakes |
| ¼ | cup | Green onions, chopped |
Directions
Trim off any fat and excess skin from chicken.
In large skillet, heat 1 tb vegetable oil over medium-high heat; cook chicken, turning 4 times, for about 10 minutes or until browned. Drain off fat.
Whisk together soy sauce, ¼ cup water, garlic and hot pepper flakes; pour over chicken. Bring to boil; boil for 1 minute. Reduce heat to low; cover and simmer, turning once, for about 15 minutes or until juices run clear when chicken is pierced. Skim off fat. Sprinkle with green onion.
Serve with a pot of rice cooked with two diced carrots. Steam snow, sugar snap or frozen green peas as well.
Makes 4 servings for $3.88CDN [Nov 94] Per Serving: about 320 calories, 32 g protein, 19 g fat, 2 g carbohydrate Fast with Five is a collection of recipes that require a maximum of five ingredients to make.
Source: Canadian Living magazine - Nov 94 Test Kitchen recipe [-=PAM=-]