Ingredients
- 8.8 ounces rice, pre-cooked (1 package)
- 8 teaspoons peanut oil, divided
- 1 1/2 pounds bone-in chicken thighs, skinned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/4 cups green onion, sliced, white and green parts separated
- 1 1/2 tablespoons ginger, fresh, grated, peeled
- 3 tablespoons sweet sherry
- 3 tablespoons chicken stock, unsalted
- 1 tablespoon oyster sauce
- 2 teaspoons rice vinegar
How to Make
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Step 1: Heat the rice according to the package directions.
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Step 2: Heat a grill pan or grill to medium-high heat. Brush with 2 teaspoons oil. Sprinkle the chicken with salt and pepper. Add to the pan or grill and cook 8 to 10 minutes on each side, or until done.
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Step 3: Heat the remaining 2 tablespoons oil in a skillet over medium-high heat. Add 1 cup onion whites and ginger; cook 2 minutes. Add the sherry, stock, and oyster sauce. Cook for 1 minute. Stir in the vinegar.
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Step 4: Top the rice with thighs, sauce, and onion greens.
We hope you enjoy this recipe!
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