Asian Marinated Chicken With Corn and Basil Faux-Fried Rice

“From the Cooking Light Best Slim-Down Recipes Ever.”
READY IN:
2hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare chicken, place first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning after 1 hour.
  2. Preheat oven to 375°F.
  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; saute 3 minutes. Turn chicken over; place pan in oven. Bake at 375 for 10 minutes or until done. Let chicken stand 5 minutes.
  4. To prepare rice, cook rice 15 minutes in boiling water; drain. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil to pan; swirl to coat. Add 2 tablespoons onion to pan; saute 30 seconds, stirring constantly. Add rice, corn, and 1 tablespoon of soy sauce; saute 5 minutes, stirring occasionally. Remove from heat; stir in basil.
  5. Divide rice evenly among 4 plates. Top each serving with 2 chicken thighs. Grate lime rind over chicken. Cut lime into wedges and serve with chicken.

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