| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Korean |
Poultry etc, Main dish, Korean |
4 |
Servings |
INGREDIENTS
| 8 |
|
Chicken thighs |
| 1/4 |
c |
Soy sauce, sodium-reduced |
| 3 |
|
Garlic cloves, minced |
| 1/2 |
ts |
Hot pepper flakes |
| 1/4 |
c |
Green onions, chopped |
INSTRUCTIONS
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, 1/4 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
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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