Photo: John Autry: Styling: Leigh Ann Ross
Total Time
20 Mins
Yield
4 servings (serving size: 2 thighs, about 1/2 cup rice, and about 1 1/2 tablespoons sauce)

If you can't find ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger.

How to Make It

Step 1

Prepare rice according to package directions. Drain; fluff rice with a fork. Gently stir in green onions.

Step 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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