This was like candy. Seriously yummy chicken….juicy and sweet and so tasty! Added bonus…fancy rice that is really not that fancy…but people will think it is fancy—so that is kind of fun :) Another bonus…it is from Cooking Light magazine….so it is good for you too!
Chop up 3 green onions and set aside. My soy came from Costco…need some Soy? I got Soy for about 3 years…..it was $5…moving on….
Brown the chicken thighs in a bit of oil. Flip and brown the other side. Then remove from pan and keep warm on some foil.
Mix together soy, preserves (I used apricot) , and garlic. Cook rice and set aside.
Bring to a gentle simmer and let reduce. About 3 minutes.
Mmmmmm…yummy stickiness…..return chicken to the pan and coat. Hear the chicken singing?!?! Oh, is that just me?!?!
To be a little fancy….coat a ramikin with some oil. Pack in some rice…flip onto plate….think back to summer when you made sandcastles on the beach….ahhhhh summer. Ok, moving on…..
Wait for it…wait for it…ahhhhh yes, I hear applause…..sprinkle on the green onions (or BAM, like Emeril….your choice…it’s your kitchen….)
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
- 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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