Asian Marinated Chicken With Corn and Basil Faux-Fried Rice

From the Cooking Light Best Slim-Down Recipes Ever.

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• Chicken

• 1⁄3 cup  sliced green onion
• 3  tablespoons low sodium soy sauce
• 2  tablespoons mirin (sweet rice wine)
• 2  teaspoons garlic, minced
• 8  skinless chicken thighs
• 1  tablespoon olive oil

• Rice

• 1⁄2 cup basmati rice, uncooked
• 1  tablespoon olive oil
• 2  tablespoons green onions, thinly sliced
• 3⁄4 cup corn (fresh, about 2 small ears or frozen)
• 1  tablespoon low sodium soy sauce
• 1⁄4 fresh basil, chopped
• 1  lime

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.