Asian Marinated Chicken With Corn And Basil Faux-Fried Rice

• Chicken:$
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• 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

1. 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. 2. Preheat oven to 375u0b0.
3. 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 skillet in oven. Bake at 375u0b0 for 10 minutes or until chicken is done. Let chicken stand 5 minutes.
4. 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; saute for 30 seconds, stirring constantly. Add rice, corn, and 1 tablespoon soy sauce; saute 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.

chicken, savings, green onions, basmati rice, lime

Taken from www.epicurious.com/recipes/member/views/asian-marinated-chicken-with-corn-and-basil-faux-fried-rice-51115481 (may not work)