Ginger-Soy Chicken Thighs with Scallion Rice

Ginger-Soy Chicken Thighs with Scallion Rice Recipe
Photo: John Autry: Styling: Leigh Ann Ross
If you can't find ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger.

Yield:

4 servings (serving size: 2 thighs, about 1/2 cup rice, and about 1 1/2 tablespoons sauce)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Caroline Wright,

Cooking Light

November 2010
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