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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 412
% Daily Value**
Total Fat 29g
44%
Saturated Fat 8g
13%
Unsaturated Fat 6g
Cholesterol 158mg
53%
Sodium 1149mg
48%
Total Carbohydrate 2g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 35g
Vitamin A  12%Vitamin C  13%
Calcium  3%Iron  13%
Potassium  12%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fast with Five: Korean Chicken

Recipe Tags: Poultry Recipes

Date Added: June 11, 2009

Ingredients:

1/2 Teaspoon Hot Pepper Flakes (optional)
8 Chicken Thighs roasted with skin
3 Cloves Of Garlic minced
1/4 Cup Green Onion chopped
1/4 Cup Soy Sauce sodium-reduced
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Directions:

1. Trim off any fat and excess skin from chicken.

2. In large skillet, heat 1 tb vegetable oil over medium-high heat; cook chicken, turning 4 times, for about 10 minutes or until browned.

3. Drain off fat. Whisk together soy sauce, 1/4 cup water, garlic and hot pepper flakes; pour over chicken.

4. 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.

5. Skim off fat. Sprinkle with green onion. Serve with a pot of rice cooked with two diced carrots.

6. Steam snow, sugar snap or frozen green peas as well.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, MSG, Poultry, Spring Onion, Garlic, Hot Pepper, Onion allergies.
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