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Ginger-Soy Chicken Thighs with Scallion Rice

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.

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

Nutrition Information

  • calories 355
  • fat 7.8 g
  • satfat 1.6 g
  • monofat 3.8 g
  • polyfat 1.5 g
  • protein 24.5 g
  • carbohydrate 47.3 g
  • fiber 0.2 g
  • cholesterol 94 mg
  • iron 2.2 mg
  • sodium 366 mg
  • calcium 18 mg

How to Make It

  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.