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Asian Marinated Chicken with Corn and Basil Faux-Fried Rice

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 45 mins
Total time 2 hrs, 45 mins
Yield Serves 4

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

Nutrition Information

  • calories 327
  • fat 12.5 g
  • satfat 2.4 g
  • monofat 6.7 g
  • polyfat 2.2 g
  • protein 30.2 g
  • carbohydrate 21 g
  • fiber 1.8 g
  • cholesterol 115 mg
  • iron 2.1 mg
  • sodium 515 mg
  • calcium 33 mg

How to Make It

  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.