Apricot-Ginger-Soy Chicken with Scallion Rice

This was the first meal in a long time that had a short ingredient list, very few steps in preparation, and took less than 30 minutes to make.  It was so good. 

The original recipe asked for 1/2 a cup of ginger preserves. I searched 3 grocery stores with no luck. Luckily the recipe suggested to substitute 1/2 cup apricot preserves + 2 teaspoons freshly grated ginger. I made these changes in my post below. Forget the ginger preserves, make it this way and you will love it. It has a perfect balance of flavor. If you are worried, it is not sweet!

Ingredients:

1 cup uncooked rice

2 thinly sliced green onions

2 tablespoons olive oil
1 tablespoon butter

6 skinless, boneless chicken thighs
salt and pepper


For the glaze:

1/2 cup apricot preserves
2 teaspoons grated peeled fresh ginger
(or you can use ginger paste, I sometimes do)

2 tablespoons soy sauce

3 garlic cloves, minced or finely chopped

Directions:

Cook the rice. Fluff with a fork and stir in the green onions.

While the rice is cooking, heat a large skillet over medium-high heat. Add oil and butter to pan; swirl to coat. Rinse the chicken with water and pat dry. Squeeze a little lemon juice on the chicken then season with a little salt and lots of black pepper and add to the pan; cook 8-10 minutes on each side or until done. Remove from pan; cover with foil.

Add the apricot preserves, fresh ginger, soy sauce, and garlic to the same pan; bring to a boil. Cook sauce 2 minutes, stirring occasionally. Return chicken to pan; turn to coat with sauce. Serve with scallion rice. Top with more green onions.

 
Source: adapted from Cooking Light, November 2010