Ginger-Soy Chicken with Scallion Rice

from Cooking Light

White rice
Three thinly sliced green onions
1 Tbsp olive oil
8 skinless, boneless chicken thighs
1/2 cup ginger preserves (or 1/2 cup apricot preserves and 2 tsp grated peeled fresh ginger)
2 Tbsp low sodium soy sauce
2 garlic cloves, minced

1. Prepare rice; drain and fluff. Gently stir in sliced tops of green onions (the dark green parts).
2. While rice cooks, heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken; cook 5 minutes on each side or until done. Remove from pan and keep warm.
3. Add preserves, soy sauce, bottoms of onions, and garlic to pan; bring to a boil. Cook sauce 2 minutes or until reduced to 1/3 cup, stirring occasionally.
4. Return chicken to pan; turn to coat with sauce.

4 servings