Ginger-Soy Chicken Thighs with Scallion Rice

  • michellefries Posted: 11/20/10
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    This was an absolute hit with my 5 yr old daughter who helped me prepare our meal. We used apricot-pineapple preserves because I thought the taste would be more pleasing for my daughter--she LOVED it! (If was was making for adults only, I would add some heat.) Served with basmati rice which was great with the sauce, and steamed brussel sprouts. We will definitley make again, my daughter has decided it will be served the next time grandma and grandpa are over :)

  • mllemadison Posted: 10/27/10
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    So good and so easy!

  • BridgetteG Posted: 10/24/10
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    This was super fast and easy! It tastes better than anything I've ever brought home from Chinese take out and it was WAY healthier! I still have half a bottle of ginger preserves leftover so I'll definitely be making this again!

  • Ltoeat Posted: 11/03/10
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    The flavor was weak, not gingery or salty enough, very sweet though. Needs tweeking. The chicken took longer to cook than I thought. I had to put it back in the pot and cook an extra 10 mins. Did not love it or hate it.

  • Mleigh Posted: 10/22/10
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    I made this for dinner last night because conveniently (and surprisingly), I had ginger preserves in my refrigerator, leftover from some other long-forgotten recipe. (They came from the English foods section at the grocery store). The chicken and rice were easy and quick to pull together, visually pleasing, and tasty. Even the unadventurous boyfriend ate this, although had he seen the ginger preserves in the jar he probably would have turned his nose up at the whole dish. I may have to keep the ginger preserves in stock now, though, for just this application.

  • WendeM Posted: 11/30/10
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    Fantastic!!! I happened to have a half jar of ginger preserves in the fridge & was glad to find a recipe to use them up. Now it appears I'll have to buy more preserves!

  • valthepal6 Posted: 11/07/10
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    Delicious and SUPER easy! When you are having the craving for Chinese food, it fits the bill and has got to be healthier, not to mention cheaper! I will definitely be making this again and keeping ginger preserves on hand! Even my teenage daughter who turns her nose up at chicken thighs loved it!

  • LaHomeCook Posted: 11/06/10
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    This dish was delicious. The recipe was incredibly easy to make and I am happy to say there were no leftovers. My future son-in-law and daughter have decided to serve this dish at their wedding. I cooked the rice in chicken broth instead of water and I used Kasmati rice (the US equivalent of Basmati rice). I pared the dish with Romaine Salad with Balsamic Vinaigrette from Cooking Light, Nov 2010

  • Knickers Posted: 01/03/11
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    Very easy to make. I used Apricot preserves and 1/2 tsp ground ginger and it was very good. My husband and picky daughter both like it a LOT.

  • MarianneRec Posted: 12/25/10
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    Easy and so good. Could eat over and over again

  • Pleahy Posted: 10/26/10
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    YUM! I will absolutely make this again. I used apricot jam instead of the ginger and loved it. It was simple, quick and easy and will make a great leftover lunch tomorrow.

  • Redline Posted: 11/11/10
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    This is super easy to make and gives a lot of flavor for not a lot of work. Plus it's inexpensive. I usually make the rice in my rice cooker (which is one of my new-found loves). Since I couldn't find ginger preserves I used the apricot preserves with fresh ginger. I use more ginger than they suggest, and it comes out amazing every time. Serve with sauteed sugar snap peas as a side.

  • TirzaMcN Posted: 03/02/11
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    So easy my husband made it with no help.

  • jnepo2010 Posted: 05/17/12
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    Easy and delicious. Found the ginger preserves in the English/Irish section of my local Stop and Shop. Paired this with brown rice instead of jasmine, and sauteed napa cabbage. Will make often.

  • NancyFarinas Posted: 09/26/12
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    One of my favorite go-to recipes for thighs (I only like thighs and drumsticks). And I am Asian!

  • PhyllisNMaDan Posted: 03/09/12
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    very good on pork too!!

  • Ellefrancelle Posted: 04/29/12
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    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!;))

  • CindyHancock Posted: 02/18/13
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    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!

  • KFerland Posted: 12/23/12
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    Good. I did use the apricot preserves and 1 tsp of ginger powder instead of the ginger preserves. Would also recommend a non-stick skillet or more oil. But, overall, very good. I will make again.

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