Japanese Chicken Thighs
Ingredients
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
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
Methods/steps
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
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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