Watercress Chicken

8 skinless chicken thighs (about 21/2 lbs. total)
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 (8 oz.) watercress, trimmed and cut in half
6 green onions, cut into 2-inch-thin strips
1/4 cup chopped fresh cilantro

1. Heat 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 plate; cover and keep warm.

2. Add watercress, green onions and cilantro to skillet; cover and cook 1 to 2 minutes, until onions are tender-crisp.

3. Divide greens and broth mixture between 4 serving plates. Arrange 2 thighs over top of greens, and serve with rice, if desired.