2-3 cups of cooked white rice
2 tablespoons thinly sliced green onions
1 tablespoon olive oil
8 (2-ounce) skinless, boneless chicken thighs
1/2 cup candied ginger
2 tablespoons lower-sodium soy sauce
2 garlic cloves, minced
Fluff your warm cooked rice with a fork. Gently stir in green onions. Set aside and keep warm.
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 candied 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.