Terri's Japanese Chicken Thighs

¾ cup fat-free, lower-sodium chicken broth

¼ cup sodium-reduced or light soy sauce

2 tablespoons light brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon ground ginger

6 dashes hot sauce

2 pounds skinless, boneless chicken thighs, trimmed of all visible fat

In a large saucepan, whisk chicken broth, soy sauce, brown sugar, Worcestershire sauce, ginger and hot sauce until sugar dissolves.

Place saucepan over medium-high heat and add chicken thighs. While stirring, bring to a boil. Reduce heat to low, cover and gently simmer, stirring occasionally, for 20 minutes.

Increase heat to medium-high, remove lid and cook, stirring and flipping thighs until liquid reduces and becomes slightly syrupy, about 10 minutes.

Divide thighs between plates and drizzle with sauce. Serve immediately.

Serves six to eight.

Cook's note: After thighs have cooked 5 minutes on medium-high, finish them on the grill, brushing them with some of the simmer sauce.

@Recipe nutrition:Nutrition values per serving: 305 calories (26.6 percent from fat), 9 g fat (2.3 g saturated fat), 7.3 g carbohydrate, 0 g fiber, 48.5 g protein, 190 mg cholesterol, 705 mg sodium.