1 (8.8-ounce) package precooked brown rice (such as Uncle Ben’s)
8 teaspoons peanut oil, divided
4 bone-in chicken thighs, skinned (about 1 1/2 pounds)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/4 cups thinly sliced green onions, green and white parts separated
1 1/2 tablespoons grated peeled fresh ginger
3 tablespoons sweet sherry
3 tablespoons unsalted chicken stock
1 tablespoon oyster sauce
2 teaspoons rice vinegar
How to Make It
Heat rice according to package.
Heat a grill pan over medium-high heat; brush with 2 teaspoons oil. Sprinkle chicken with salt and pepper. Add to pan; cook 8 to 10 minutes on each side.
Heat remaining 2 tablespoons oil in a skillet over medium-high. Add 1 cup onion whites and ginger; cook 2 minutes. Add sherry, stock, and oyster sauce; cook 1 minute. Stir in vinegar. Top rice with thighs, sauce, and onion greens.