Fast With Five: Korean Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: Chicken thighs,
1/4 cup: Soy sauce, sodium-reduced
3: Garlic cloves, minced
1/2 tsp: Hot pepper flakes,
1/4 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, 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=-]
Source from luhu.jp
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=-]
Source from luhu.jp