Asian Marinated Chicken with Corn and Basil Faux-Fried Rice

Ingredients

• 0.5 cup rice uncooked
• 0.8 cup ears corn fresh yellow ( 2 small ears)
• 0.3 cup basil fresh chopped
• 2 cloves garlic minced
• 0.3 cup spring onion sliced
• 2 tablespoons spring onion thinly sliced
• 1  lime 
• 1 tablespoon soy sauce 
• 3 tablespoons soy sauce 
• 2 tablespoons rice wine sweet ( rice wine)
• 1 tablespoon olive oil 
• 8  chicken thighs bone-in skinless

Equipment

• frying pan
• oven
• ziploc bags
• wok

Directions

1. To prepare chicken, place first 4 ingredients in a large zip-top plastic bag.
2. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning after 1 hour.
3. Preheat oven to 37
4. Heat a large ovenproof skillet over medium-high heat.
5. Add 1 tablespoon oil to pan; swirl to coat.
6. Remove chicken from bag; discard marinade.
7. Add chicken to pan, meaty sides down; saut 3 minutes. Turn chicken over; place skillet in oven.
8. Bake at 375 for 10 minutes or until chicken is done.
9. Let chicken stand 5 minutes.
10. To prepare rice, cook rice for 15 minutes in boiling water; drain.
11. Heat a large skillet or wok over medium-high heat.
12. Add 1 tablespoon oil to pan; swirl to coat.
13. Add 2 tablespoons onions to pan; saut for 30 seconds, stirring constantly.
14. Add rice, corn, and 1 tablespoon soy sauce; saut for 5 minutes, stirring occasionally.
15. 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.
16. Cut lime into wedges, and serve with chicken.