Ginger-Soy Chicken Thighs with Scallion Rice
By japaulson
If you can't find ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger.
Total: 20 minutes
Yield: 4 servings (serving size: 2 thighs, about 1/2 cup rice, and about 1 1/2 tablespoons sauce)
Nutritional Information
Calories:355
Fat:7.8g (sat 1.6g,mono 3.8g,poly 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
Details
Servings 4
Preparation
Step 1
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.
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