Asian Marinated Chicken with Corn and Basil Faux-Fried Rice

6 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
45 Mins
Total Time
2 Hours 45 Mins
Yield
Serves 4
By Rozanne Gold and Rozanne Gold
September 2012
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 327
  • Fat 12.5g
  • Satfat 2.4g
  • Monofat 6.7g
  • Polyfat 2.2g
  • Protein 30.2g
  • Carbohydrate 21g
  • Fiber 1.8g
  • Cholesterol 115mg
  • Iron 2.1mg
  • Sodium 515mg
  • Calcium 33mg

How to Make It

Step 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.

Step 2

Preheat oven to 375°.

Step 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.

Step 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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Ratings & Reviews

dtwinter's Review

LizRush
September 04, 2013
The chicken was very good, tender and almost like barbequed. I used a cast iron skillet. But the rice was way undercooked and crunchy. The package said to cook it for 35-40 minutes so I think it needed to be cooked to 25-30 minutes, not 15. Definitely need more rice for 4 people. I used 2 small ears of corn, and I think I must have gotten 2 full cups not 3/4, so I went with that. And it still only served 3 people.

Amanda918's Review

marciginger
January 28, 2013
Delicious. Substituted white wine for the mirin and added a small amount of sugar. Used chicken breast halves instead of skinless chicken thighs. Baked chicken for about 15 minutes. Will definitely make more rice next time, too. Can't wait to eat the leftovers.

LizRush's Review

Amanda918
October 04, 2012
N/A

marciginger's Review

dtwinter
September 16, 2012
N/A
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