Rating: 4 stars
24 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 7
  • 5 star values: 11

If you can't find ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger.

Caroline Wright
Recipe by Cooking Light November 2010

Gallery

John Autry: Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 2 thighs, about 1/2 cup rice, and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions. Drain; fluff rice with a fork. Gently stir in green onions.

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  • 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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