Adapted from Cooking Light
Holy yum. I have been craving Asian food like crazy lately, but haven't fulfilled it...until last night, when I made this delicious dish. The flavors here are a bit similar to the Savory Peach Chicken from Week 12, but I decided that three weeks was long enough...I couldn't wait any longer to make something similar!
Brown rice, cooked according to package directions
1 bunch green onions, thinly sliced
2 teaspoons fresh giner, grated
3 cloves garlic, minced
½ cup apricot preserves
2 tbs. soy sauce, reduced-sodium
8 2 oz. chicken thighs (my chicken thighs were larger, so I only did 4 of them)
2 tbs. olive oil
Begin by cooking rice. When you have about 20 minutes until rice is ready, begin chicken. Heat oven to 350 degrees. Heat oil in large skillet, over medium heat. Lay chicken thighs in skillet and brown, about 5 minutes on each side. Once browned, move to a small glass dish, cover with foil, and place in oven. Bake 10 minutes or so, until chicken is cooked through, then remove from oven and let sit. (Not sure if it is cooked through? Insert a meat thermometer into the center of the chicken thigh. Once it registers 165 degrees you are good to go. No meat thermometer? You could always cut into the thigh and check that the chicken is white, with no pink.)
While chicken cooks in the skillet, prepare your ingredients. While chicken cooks in the oven, make your sauce. Pour out any remaining oil from the skillet the chicken cooked in, then add ginger, garlic, soy, and preserves. Stir well to combine. Cook over medium heat. The sauce will bubble; be sure to stir often so it does not burn. The sauce will reduce and become sticky, like a glaze. Stir in ¼ cup sliced green onions toward the end, then remove from heat once it has reduced to about ⅓ cup.