Look for the type of rice noodles used for pad Thai, along with the ponzu sauce—a mixture of soy and citrus—in the Asian ingredients aisle.


  1. Heat oven to 400°F. Line a rimmed baking sheet with foil. Place flour in shallow dish. Place eggs in a second shallow dish. Mix panko and coconut in a third shallow dish.

  2. Season chicken with salt then dredge in flour; dip in egg. Coat with panko mixture, pressing to adhere to chicken. Place on prepared baking sheet; lightly coat with cooking spray. Lay a piece of foil over the chicken if the coconut starts to get too dark. Bake about 30 minutes or until golden brown and no longer pink near bone. Cook to internal temp of 165°F.

  3. Meanwhile, cook noodles according to package directions. Drain and rinse with cool water; drain well. Place in large bowl. Toss with remaining noodle ingredients.

  4. Serve chicken with noodles.


Just BARE® Boneless Skinless Chicken Breasts may be substituted for Just BARE® Bone-In Split Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.