Ginger-Soy Chicken Thighs with Scallion Rice

If you can't find ginger jam, you can substitute 1/2 cup apricot jam plus 2 teaspoons grated peeled fresh ginger.
Cook the rice according to the instructions on the package. Drain; mash the rice with a fork. Gently stir in the green onions.While the rice is cooking, heat a large skillet over medium-high heat. Add the oil to the skillet; stir to coat. Add the chicken; cook for 5 minutes on each side or until tender. Remove from the mold; keep warm. Add the canned food, soy sauce, and garlic to the pan; bring to a boil. Cook the sauce for 2 minutes or until reduced to 1/3 cup, stirring occasionally. Return the chicken to the pan; turn it over to coat in the sauce.