Ginger-Soy Chicken Thighs with Scallion Rice

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:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 355
  • Fat: 7.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 24.5g
  • Carbohydrate: 47.3g
  • Fiber: 0.2g
  • Cholesterol: 94mg
  • Iron: 2.2mg
  • Sodium: 366mg
  • Calcium: 18mg

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. 1. Prepare rice according to package directions. Drain; fluff rice with a fork. Gently stir in green onions.
  2. 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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