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Glory Recipes -

Title: Japanese Chicken Thighs  
8    chicken thighs; (2 pounds)
      2    garlic cloves; crushed in 
           -- press
      2 ts grated peeled fresh 
      2 tb reduced-sodium soy sauce
    1/2 c  low-sodium chicken broth
      1 bn scallions; thinly sliced
Method: 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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Glory Recipes