Asian Marinated Chick/Corn/Basil Faux Fried Rice

Photo by Patty F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chicken:$

  • 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

  • Rice:$

  • 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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