Japanese Chicken Thighs


8 chicken thighs; (2 pounds) 2 garlic cloves; crushed in -garlic -- press 2 ts grated peeled fresh -gingerroot 2 tb reduced-sodium soy sauce 1/2 c low-sodium chicken broth 1 bn scallions; thinly sliced


1. Sprinkle chicken with pepper. Heat large nonstick skillet over medium-high heat. Cook thighs, skin side down, 12 minutes. Turn and cook 10 minutes. Discard all but 1 teaspoon of fat. Add garlic and ginger and cook 15 seconds. Stir in soy sauce and broth. Cover and bring to a boil, reduce heat and simmer 10 minutes, until chicken is cooked through. 2. Remove chicken to platter. Add onions to sauce and cook 1 minute. Pour sauce over chicken.


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