Fast With Five: Korean Chicken Recipe - Cooking Index
Fast With Five: Korean Chicken Recipe - Cooking Index
| 8 | Chicken thighs | |
| 1/4 cup | 59ml | Soy sauce - sodium-reduced |
| 3 | Garlic cloves - minced | |
| 1/2 teaspoon | 2.5ml | Hot pepper flakes |
| 1/4 cup | 15g / 0.5oz | 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.
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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