Korean chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Chicken thighs are a succulent, less expensive alternative to breasts. | ||
| Serve with a pot of rice cooked with two diced carrots. STeam snow, | ||
| Sugar, snap, or frozen green peas as well. | ||
| 8 | eaches | Chicken thighs |
| ¼ | cup | Sodium reduced soy sauce |
| 3 | eaches | Cloves garlic, minced |
| ½ | teaspoon | Hot pepper flakes |
| ¼ | cup | Chopped green onion |
Directions
Trim off any fat and excess skin from chicken. In large skillet, heat 1 tbsp 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. Makes 4 servings, Per serving: 320 calories, 32 gram protein, 19 gram fat, 2 gram carbo. Origin: Canadian Living, Nov/94. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-17-94