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Fast With Five: Korean Chicken

poultry

8 chicken thighs
1/4 cup soy sauce, sodium-reduced
3 garlic cloves, minced
1/2 teaspoon hot pepper flakes
1/4 cup green onions, chopped

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=-]

Yield: 4 servings

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