| Prep Time | 50 minutes |
| Servings |
4 servings
|
Ingredients
- 2 cups ecoLife® White Jasmine Rice cooked according to package directions
- 4 in chicken thighs boneand skin on
- 1 tablespoon grated ginger
- 2 tablespoons sambal oelek
- 2 tablespoons sugar
- 1 tablespoons fish sauce
- ¼ cup soy sauce
- 2 tablespoons canola oil
- Salt and pepper
- 2 limes divided
- ¼ cup rice wine vinegar
- 1 red onion finely sliced into rings or half moons
- 1 lb green beans trimmed
- mint
- cilantro
Ingredients
|
|
Instructions
- Mix ginger with canola oil in a bowl to create a marinade. Season with salt and pepper. Add the juice of 1 lime to the marinade. Divide marinade in half.
- Place the chicken thighs in a covered dish and allow to marinate at least 20 minutes.
- Preheat oven to 425.
- Cook the thighs skin side down for 25-30 minutes. Place rice vinegar in a bowl with red onions and allow to marinate.
- Cook ecoLife® Jasmine Rice according to package directions.
- When chicken is almost done, sauté green beans with remaining marinade in a large skillet for about 10 minutes.
- Serve chicken with rice and green beans. Garnish with mint, cilantro, and remaining lime.
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