Ginger-Soy Chicken Thighs with Scallion Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you can't find ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
2 tablespoons thinly sliced green onions |
1 tablespoon olive oil |
8 (2-ounce) skinless, boneless chicken thighs |
1/2 cup ginger preserves |
2 tablespoons lower-sodium soy sauce |
2 garlic cloves, minced |
Directions:
1. Prepare rice according to package directions. Drain; fluff rice with a fork. Gently stir in green onions.
2. While rice cooks, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until done. Remove from pan; keep warm. Add preserves, soy sauce, and garlic to pan; bring to a boil. Cook sauce 2 minutes or until reduced to 1/3 cup, stirring occasionally. Return chicken to pan; turn to coat with sauce.
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