Ginger-Soy Chicken Thighs

Contributed By: wadefamily4
Cooking Light Magazine

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

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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Special Features:
Meal Type: Entree

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Ingredients

1 (3 1/2 ounce) bag Boin-in-bag long grain rice
2 tblsp Thinkly sliced Green onions
1 tblsp Olive oil
8 (2 ounce) skinless, boneless chicken thighs
1/2 cup Ginger preserves
2 tblsp Lower-sodium soy sauce
2 Garlic cloves, minced

Preparation

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; pring to a boil coock sauce 2 minutes or until reduced to 1/3 cup, stiring occasionally. Return chickent to pan; turn to coat with sauce. Yield; 4 servings (serving size; 2 thighs, about 1/2 cup rice, and about 1 1/2 tablespoons sauce).