| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Korean | Korean, Main dish, Poultry etc | 4 | Servings |
INGREDIENTS
| 8 | Chicken thighs | |
| 1/4 | c | Soy sauce, sodium-reduced |
| 3 | Garlic cloves, minced | |
| 1/2 | t | 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 [-=PAM=-] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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