Recipe for Japanese Chicken Thighs

Ingredients for 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

Japanese Chicken Thighs preparation instruction:
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.