INGREDIENTS
6
to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)
3/4 cup
canned coconut milk (stir before measuring)
1 tbsp
minced fresh ginger
1 tsp
fresh-ground pepper
1 tsp
hot chili flakes
Chili glaze
4
or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)