This is one of those recipes that I’ve been holding onto for years (since September of 2012) and I finally got around to adding it to our dinner menu. I’ve thought about preparing this dinner multiple times but I wanted to use our homegrown corn and basil so it never was the right time. Until now.
The recipe doesn’t require a ton of ingredients and the only swap I made was using both boneless and skinless chicken thighs and I also used ginger instead of garlic. I would have totally used garlic but I forgot to pick some up at the store. The chicken marinates for two hours before it’s cooked and that’s where so much of the flavor comes from. The Asian flavors come from soy sauce, mirin (you can find it on the international aisle), and ginger. The green onions in the marinade also give it lots of fresh flavor.
The chicken is seared on the stovetop for 3 minutes before turning over and then continuing to cook in the oven at 375 degrees for about 10 more minutes. The faux-fried rice is made by boiling your rice for 15 minutes and then draining. The rice is then sautéed in a little olive oil with more green onions, the corn and a little more soy sauce. The final addition of basil is perfection and adds so much brightness and flavor.
The chicken was perfectly tender and I loved the pops of corn in each bite of the rice paired with the fresh herbs.