Monday, October 15, 2012

Asian Marinated Chicken with Corn and Basil Faux-Fried Rice

That's a bit of a mouthful, isn't it? When I saw this recipe in the September 2012 edition of Cooking Light, I was first immediately intrigued by the picture. You eat with your eyes first and this was one tasty-looking recipe. Then I was interested because I love the combination of corn and basil together. And finally, I was looking forward to figuring out what faux-fried rice was.

For some reason, I ignore every recipe that calls for chicken thighs. I just don't see the need to purchase them when a chicken breast (which is always in excess in the freezer) is just as readily available. So that was my only change to this recipe.



Asian Marinated Chicken with Corn and Basil Faux-Fried Rice
Source: Cooking Light, September 2012
Servings: 4
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Ingredients:
Chicken Marinade:
    • 4 boneless, skinless chicken breasts
    • 1/3 cup green onion, sliced
    • 3 tbsp. low-sodium soy sauce
    • 2 tbsp. mirin
    • 2 cloves garlic, minced
    • 1 tbsp. olive oil 

    Rice: 
    • 1/2 cup basmati rice
    • 1 tbsp. olive oil
    • 2 tbsp. green onion, thinly sliced
    • 3/4 cup corn 
    • 1 tbsp. low-sodium soy sauce
    • 1/4 cup fresh basil, chopped
    • 1 lime
Directions:
1. Place the chicken in a sealable bag. Add the green onion, soy sauce, mirin and garlic to the bag. Marinate for 2 hours.
2. Preheat the oven to 375.
3. Heat the olive oil in an overproof skillet over medium-high heat. Add the chicken and brown for 2-3 minutes on each side, then transfer the skillet to the oven to continue cooking for 6-10 minutes, or until the chicken is done.
4. Meanwhile, combine the basmatic rice with 1 cup of water and bring to a boil. Cook for 10-15 minutes or until the rice has absorbed the water.
5. Heat another skillet over medium heat and add the olive oil. Add the green onions to the pan, stirring constantly. Then add the rice, corn and the soy sauce. Cook for 5 minutes, stirring occasionally.
6. Remove the skillet from the heat and stir in the basil. Divide the rice among the plates, topping with a chicken breast. Squeeze the lime juice over the chicken and rice.

This was incredibly good. Like wish you made 3 times the recipe so you could have it for leftovers a couple of days type good. The best thing is, its under 330 calories!

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