Asian Marinated Chicken with Corn and Basil Faux-Fried Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/3 cup sliced green onions |
3 tablespoons lower-sodium soy sauce |
2 tablespoons mirin (sweet rice wine) |
2 teaspoons minced garlic (about 2 cloves) |
8 skinless, bone-in chicken thighs |
1 tablespoon olive oil |
1/2 cup uncooked basmati rice |
1 tablespoon olive oil |
2 tablespoons thinly sliced green onions |
3/4 cup fresh yellow corn kernels (about 2 small ears) |
1 tablespoon lower-sodium soy sauce |
1/4 cup chopped fresh basil |
1 lime |
Directions:
1. To prepare chicken, place first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning after 1 hour.
2. Preheat oven to 375°.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Remove chicken from bag; discard marinade. Add chicken to pan, meaty sides down; sauté 3 minutes. Turn chicken over; place skillet in oven. Bake at 375° for 10 minutes or until chicken is done. Let chicken stand 5 minutes.
4. To prepare rice, cook rice for 15 minutes in boiling water; drain. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 2 tablespoons onions to pan; sauté for 30 seconds, stirring constantly. Add rice, corn, and 1 tablespoon soy sauce; sauté for 5 minutes, stirring occasionally. Remove from heat; stir in basil. Divide rice evenly among 4 plates, and top each serving with 2 chicken thighs. Grate lime rind over chicken. Cut lime into wedges, and serve with chicken.
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