1 (3 1/2oz) bag boil-in-bag long-grain rice
2 tablespoons thinly sliced green onions
1 tablespoon olive oil
8 (2oz) skinless, boneless chicken thighs
1/2 cup ginger preserves
2 tablespoons lower-sodium soy sauce
2 garlic cloves, minced

1 (3 1/2oz) bag boil-in-bag long-grain rice 2 tablespoons thinly sliced green onions 1 tablespoon olive oil 8 (2oz) 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.