Tuesday, November 2, 2010

Recipe Review: Ginger-Soy Chicken Thighs with Scallion Rice

I was leafing through my Cooking Light magazine this morning while I ate my oatmeal, in the hopes that I could find a speedy recipe for dinner.  It had to be fast because by the time I got back from grocery shopping, I would be starving.  I happened across this recipe on page 45.

I'm sorry in advance for this terrible looking picture, but I was so hungry!

Ginger-Soy Chicken Thighs with Scallion Rice
(source Cooking Light, November 2010 Issue)
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.
Yield: 4 servings (serving size: 2 thighs, about 1/2 cup rice, and about 1 1/2 tablespoons sauce)

Nutritional Information
Calories: 355 
Fat: 7.8g (sat 1.6g,mono 3.8g,poly 1.5g) 
Protein: 24.5g 
Carbohydrate: 47.3g 
Fiber: 0.2g 
Cholesterol: 94mg 
Iron: 2.2mg 
Sodium: 366mg 
Calcium: 18mg
I didn't buy any boil in bag rice because I have long grain white rice in my pantry and it only takes 20 minutes to cook.  I started the rice and then began the chicken prep.  I realize now that I could have actually done this a bit more quickly now that I think about it, but I was too hungry to figure it out at the time. While the rice was cooking, I chopped up the scallions and set them aside for when the rice was finished.  The recipe doesn't call for it but while the oil was heating in the skillet, I lightly seasoned the chicken thighs with a bit of salt and freshly ground pepper. Just a touch of flavoring!

The ginger mixture came together very quickly and was quite thick, almost but not quite candied. It finished off the dish quite well.  I am definitely going to be adding this recipe to my regular meals because of the strong flavors and ease of preparation.