Recipe - Fast With Five: Korean Chicken

8 Chicken thighs
One fourth cup Soy sauce, sodiumreduced
3 Garlic cloves, minced
One half teaspoon Hot pepper flakes
One fourth cup Green onions, chopped

Trim off any fat and excess skin from chicken.

In large skillet, heat 1 tablespoon vegetable oil over mediumhigh heat; cook
chicken, turning 4 times, for about 10 minutes or until browned. Drain off
fat.

Whisk together soy sauce, One fourth 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 minced 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

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini