Asian Marinated Chicken With Corn And Basil Faux-fried Rice

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/3 cup sliced green onion
• 3 tablespoons low sodium soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 2 teaspoons garlic, minced
• 8 skinless chicken thighs
• 1 tablespoon olive oil
• 1/2 cup basmati rice, uncooked
• 1 tablespoon olive oil
• 2 tablespoons green onions, thinly sliced
• 3/4 cup corn (fresh, about 2 small ears or frozen)
• 1 tablespoon low sodium soy sauce
• 1/4 fresh basil, chopped
• 1 lime

Recipe

• 1 to prepare chicken, place first 4 ingredients in a large zip-top plastic bag. add chicken to bag; seal. marinate in refrigerator 2 hours, turning after 1 hour.
• 2 preheat oven to 375°f.
• 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; saute 3 minutes. turn chicken over; place pan in oven. bake at 375 for 10 minutes or until done. let chicken stand 5 minutes.
• 4 to prepare rice, cook rice 15 minutes in boiling water; drain. heat a large skillet or wok over medium-high heat. add 1 tablespoon of oil to pan; swirl to coat. add 2 tablespoons onion to pan; saute 30 seconds, stirring constantly. add rice, corn, and 1 tablespoon of soy sauce; saute 5 minutes, stirring occasionally. remove from heat; stir in basil.
• 5 divide rice evenly among 4 plates. top each serving with 2 chicken thighs. grate lime rind over chicken. cut lime into wedges and serve with chicken.