Ginger Sesame Chicken with Toasted Coconut Wild Rice
Sharyn LaPointe Hill, Las Cruces, NM
2021 Wild Rice Recipe Contest Finalist
- 8 Just Bare® 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); massage 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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council