Yield
Serves 4 (serving size: 1 thigh, 1/2 cup rice, and 2 tablespoons sauce)
Photo: Jennifer Causey; Styling: Lindsey Lower

How to Make It

Step 1

Heat rice according to package.

Step 2

Heat a grill pan over medium-high heat; brush with 2 teaspoons oil. Sprinkle chicken with salt and pepper. Add to pan; cook 8 to 10 minutes on each side.

Step 3

Heat remaining 2 tablespoons oil in a skillet over medium-high. Add 1 cup onion whites and ginger; cook 2 minutes. Add sherry, stock, and oyster sauce; cook 1 minute. Stir in vinegar. Top rice with thighs, sauce, and onion greens.

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