If you can't find ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger.
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
How to Make It
Prepare rice according to package directions. Drain; fluff rice with a fork. Gently stir in green onions.
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.
Fantastic. I ordered the ginger preserves from Amazon pantry. I was a bit concerned it would be too gingery. Both my husband and my kid thinks fresh ginger tastes like soap, so I use it sparingly. But both loved this dish and we definitely plan to make it again. For the rice, I steamed some Jasmine rice to 3 cups yield, then added about 1/4 cup of sliced scallions. Great side especially with the sauce. I'd serve this to guests in a NY minute. So easy and quick to prepare.
Delicious and super easy! I would cut the oil just a bit to avoid splatters (I used a nonstick pan.). Served with Brown rice and green beans sautéed with fresh ginger, garlic and a dash of soy sauce. Easy weeknight meal!
Very delicious dish & super easy to make! We served it with the scallion rice and the romaine salad with the balsamic vinaigrette as suggested by another reviewer. A totally divine Asian dish!;) As good or better than the dishes they serve at the asian restaurants!;))