This week’s weeknight meal is one which I found in Cooking Light years ago, and I continue to use it frequently.
Years ago here in Reno, there was a restaurant named Kyoto. It was seriously my and my family’s favorite place to have lunch. So much to that my 13 year old cousin still talks about it–he was no more than 3 when it closed. There may have been a slight bit of variation, but 9 times out of 10, all of us ordered the ginger chicken. And most of those times, we all ordered our own because everyone wanted leftovers of their own.
This recipe is a far cry from that ginger chicken, but there is a certain amount of nostalgia that still comes with this recipe. I will continue to look for a better version of the Kyoto classic, but until then, I hope you enjoy this version from Cooking Light as much as I have.
Ingredients
- 1 tablespoon olive oil
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8 (2-ounce) skinless, boneless chicken thighs
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1/2 cup ginger preserves
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2 tablespoons lower-sodium soy sauce
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2 garlic cloves, minced
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
2. Add chicken; cook 5 minutes on each side or until done. Remove from pan; keep warm.
3. 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.
4. Return chicken to pan; turn to coat with sauce.
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