Ginger Sesame Chicken with
Toasted Coconut Wild Rice

Sharyn LaPointe Hill, Las Cruces, NM
2021 wild rice recipe contest finalist

    8 Just BareĀ® Boneless Skinless Chicken Thighs
    1 bottle (12 oz) ginger sesame marinade, divided
    3 cups cooked wild rice
    1 cup coconut flakes, toasted
    2 tbsp canola oil

Place chicken in resealable plastic bag with marinade (reserving 1/3 cup); squeeze bag to coat chicken. Lay flat in refrigerator; marinate 1-8 hours. Before cooking, let chicken come to room temperature. In medium bowl, combine wild rice, reserved 1/3 cup marinade, and toasted coconut flakes; stir gently to combine. Remove chicken from marinade (discard marinade). In large skillet, cook chicken in oil; remove and chop. In same skillet, combine rice mixture and chicken; heat through.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council


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