Flavorful chicken thighs might just be our favorite cut. Here we dress them up with a simple ginger-scallion sauce.

Laraine Perri
Recipe by Cooking Light January 2016

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 thigh, 1/2 cup rice, and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat rice according to package.

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  • 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.

  • 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.

Nutrition Facts

316 calories; fat 14.6g; saturated fat 2.6g; mono fat 5.5g; poly fat 3.8g; protein 23g; carbohydrates 21g; fiber 2g; cholesterol 97mg; iron 2mg; sodium 472mg; calcium 35mg; sugars 1g; added sugar 0g.
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