I was feeling under the weather and the last thing I wanted to do was cook. But I had some boneless, skinless chicken thighs in the fridge that needed to be cooked. So, I thought my daughters (age 14) could make this simple chicken dish and I would just stand by and give them instructions.
They made the rice. Mixed in the sliced scallions. Cooked the chicken in the skillet. Made the sauce with apricot preserves, fresh ginger, soy sauce and garlic. Cooked the sauce and coated the cooked chicken thighs in the sauce. Placed the rice on a plate and put the glazed chicken thighs on top. Added some string beans. Dinner served. Delicious.
Since this past August, my daughters have been helping me in the kitchen as part of The Kids Cook Monday program. And I have seen some real changes in how they look at food. They ask questions, they want to help and do more in the kitchen. And the real plus is that they are trying more healthy and varieties of foods. I could really get used to this Sous Chef thing.
For ideas on getting your kids to help more in the kitchen and to eat more family meals together, check out The Kids Cook Monday website.
My family wants to wish everyone a very Happy Thanksgiving! Enjoy the time and food with your family, friends and loved ones.
Click here for the printable recipe of Ginger-Soy Chicken Thighs with Scallion Rice on Myrecipes.com
Ginger-Soy Chicken Thighs with Scallion Rice
Recipe by Cooking Light, November 2010, Slightly adapted
Yield: 4 servings (serving size: 2 thighs, about 1/2 cup rice, and about 1 1/2 tablespoons sauce)
4 servings of long-grain rice
2 tablespoons thinly sliced green onions
1 tablespoon olive oil
8 (2-ounce) skinless, boneless chicken thighs
1/2 cup apricot preserves
2 teaspoons grated peeled fresh ginger
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. Season chicken with a little salt and pepper. Add chicken; cook 5 minutes on each side or until done. Remove from pan; keep warm. Add preserves, grated ginger, 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. Serve with rice.
Note: Original recipe calls for 1/2 cup ginger preserves. You can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger.
Mom's Cooking Club Lesson: If you need minced garlic in a recipe, a quick way is to run the peeled garlic clove over a Microplane Zester. This was an easy and safe way for my daughter (or anyone) to mince the garlic needed for the ginger soy sauce.