Ginger-Soy Chicken Thighs with Scallion Rice

From Cooking Light

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

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.

Cook's Comments:
- we ended up doing with breasts instead of thighs, just cut them in half because they were kind of big, and it worked fine, but I think thighs are probably best
- even just the scallion rice would be a nice side with other dishes