Asian Marinated Chicken with Corn and Basil Faux-Fried Rice

Asian Marinated Chicken with Corn and Basil Faux-Fried Rice Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 2 Hours, 45 Minutes

Nutritional 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

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

Preparation

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.

Note:

Rozanne Gold,

September 2012
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