Korean chicken

4 servings

Ingredients

Quantity Ingredient
Chicken thighs are a succulent, less expensive alternative to breasts.
Serve with a pot of rice cooked with two diced carrots. STeam snow,
Sugar, snap, or frozen green peas as well.
8 eaches Chicken thighs
¼ cup Sodium reduced soy sauce
3 eaches Cloves garlic, minced
½ teaspoon Hot pepper flakes
¼ cup Chopped green onion

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, ¼ 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

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