Recipe of the Week – Asian Marinated Chicken with Corn and Basil Faux Fried Rice

By on August 6, 2018

When we’re camping, we love meat marinades.  Before we leave town, we can weigh out several meals and prep various marinades then throw them into plastic storage bags and toss them into the freezer.  While we’re out on the road, lay the prepped bag out in the fridge the night before and it’s ready to cook the next evening.
This Asian marinated chicken works great with the corn and basil fried rice, but it is also good with slaw, a salad, or any other sides that might be convenient at the campground.
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To prepare the chicken, place 1/3 c sliced green onions, 2 t minced garlic in a plastic bag with 3 T of soy sauce (we use San-J Tamari since it’s gluten free) and 2 T of mirin. Wait, you didn’t bring mirin to the campground with you?!  Mirin is a sweet rice wine common in Asian cooking but a good substitution would be any sweet or semi-sweet white wine that you like.  I used Chateau St. Michelle Riesling.  To the bag, add 4-6 oz of chicken for each person you are serving. The recipe calls for thighs, but we used boneless skinless breasts this time. Let the meat marinate for at least 2 hours in the refrigerator or overnight.  If you’re not going to cook it within 24 hours, put it in the freezer.
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When it’s time to cook, get your grill preheated while you prep the fried rice.  Rinse 1 cook of basmati rice in a sieve.  This will help remove some of the starches and will produce a less sticky rice in the end. Place the rice in a pan with 2 c of cold water, bring to a boil, reduce heat and cover for 15 minutes.  Remove from heat, fluff with a fork and leave the lid off to cool a little.  Precooked rice in a bag from the grocery is a great alternative to cooking in the RV and getting things hot inside.
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In a large skillet over medium heat, add 1 T oil. Add 2 T thinly sliced green onions and sauté for about 30 seconds, being careful not to burn.  Add ¾ c of frozen corn (or 2 smallish ears if using fresh) and let cook for another minute or two to thaw out the corn.  Finally add the rice and 1-2 T of soy sauce.  Let sauté for an additional 5 minutes stirring occasionally. You want the bottom and edges of the rice to get a little crispy. At the last minute, stir in ¼ c of basil cut into a chiffonade.  To cut the chiffonade, stack the basil leaves with the largest leaves on the bottom. Roll them into a little cigar and then slice into thin ribbons.
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Cook the chicken on the grill, discarding any marinade left in the bag.
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To serve, divide the rice among four plates, top with chicken and zest a lime over the chicken. Cut the zested lime into slices and serve on the side.
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Find the original recipe from Cooking Light, September 2012, here.

Asian Marinated Chicken with Basil Faux Fried Rice

Chicken:

  • 1/3 c sliced green onion
  • 2 t minced garlic
  • 3 T soy sauce
  • 2 T mirin (or sweet white wine)
  • 4 4-6 oz chicken breast pieces or chicken thighs

Rice:

  • 1 c basmati rice, rinsed
  • 1 T olive oil
  • 2 T sliced green onion
  • ¾ cup frozen corn (or 2 small ears, kernels removed)
  • 1-2 T soy sauce
  • ¼ c basil cut into chiffonade

Place all chicken ingredients into a plastic bag and let marinate 2 hours or overnight.
Prepare rice by adding 2 cups of cold water in a sauce pan.  Bring to a boil, reduce heat and cover, cooking for 15 minutes.
Heat a skillet or wok with oil.  Add green onion and sauté for 30 seconds.  Add corn and cook another 2-3 minutes.  Finally add rice and soy sauce, cooking for an additional 5 minutes, allowing bottom and edges to get crispy.
Cook chicken on a medium high grill until done.  Discard the bag with marinade.
Divide rice between four plates and top with chicken.  Grate lime zest over chicken.  Cut the lime into wedge and serve on the side.



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