Prep Time: 10 minutes
Total Time: 40 minutes
6 boneless, skinless chicken thighs, trimmed of excess fat
1/4 cup reduced sodium tamari sauce
2 cups white rice, cooked in rice cooker
3 – 4 green onions, sliced thin
1. Prep Chicken: Add trimmed chicken and tamari sauce to medium bowl and toss to coat. Set aside to marinate.
2. Start Rice: Using rice cooker, start cooking rice.
3. Preheat Oven & Prep Pan: Transfer oven rack to about 6 inches below broiler. Preheat broiler. Spray a rimmed baking sheet with vegetable cooking spray. Line sprayed sheet with a piece of foil just slightly longer that pan. Press down to pan and smooth out any bubbles. Add wire rack to pan and spray again with cooking spray to coat.
3. Cook Chicken: Transfer chicken to rack in a single layer, with what would have been the skin side down, making sure there is space between pieces. Pour reserved tamari sauce into pan. Add about 1/4 cup water to pan. Transfer pan to preheated broiler and cook for 10 minutes. Remove pan from oven, flip chicken over and continue to cook another 10 minutes. (Add more water to pan if any burnt areas are apparent.)
4. Finish Rice & Chop Chicken: When chicken is done, remove pan from oven and turn off the oven. Transfer chicken pieces to a clean cutting board. Remove rack from pan. Spread cooked rice evenly in pan, tossing rice with sauce in pan to coat rice. Put pan with rice into the oven while you cut chicken. Using a sharp knife, slice chicken into bite sized pieces.
5. Finish & Serve: When chicken is chopped, remove rice from oven. Add chicken and green onions to rice in pan and toss gently to combine. Serve hot. Enjoy!
