8 skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon fresh lime juice
3 slices fresh ginger
2 large bunches watercress, trimmed and cut in half
6 green onions, cut into 2 inch thin strips
1/4 cup chopped fresh cilantro
4 cups cooked rice
Heat a 12 inch skillet over medium high heat, 2 minutes. Sprinkle chicken with salt and pepper; add to skillet and cook 5 minutes, turning once, until lightly browned. Drain off any fat; add broth, soy sauce, lime juice and ginger. Reduce heat and simmer chicken 20 minutes, until cooked through. With slotted spoon, transfer chicken to a plate; cover and keep warm. Add watercress, green onions and cilantro to skillet; cover and cook 1 to 2 minutes, until onions are tender crisp. Divide greens and broth mixture between 4 serving plates. Arrange 2 thighs over top of greens and serve with 1 cup rice. Makes 4 servings.
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