Korean Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Chicken thighs are a,
-green peas as well.,
-succulent, less expensive
8 each: Chicken thighs,
-alternative to breasts.,
1/4 cup: Sodium reduced soy sauce,
Serve with a pot of rice,
3 each: Cloves garlic, minced
-cooked with two diced,
1/2 t: Hot pepper flakes,
-carrots. STeam snow,
1/4 cup: Chopped green onion,
Sugar, snap, or frozen
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, 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. 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
Source from luhu.jp
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, 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. 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
Source from luhu.jp