Grilled Chicken Thighs with Ginger Sauce


4  chicken thighs, skinned
1 package precooked brown rice
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
8 teaspoons peanut oil
1/2 teaspoon salt
1/4 teaspoon black pepper


1. Heat rice according to package.

2. Heat 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.

3. 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.