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.

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.

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