For a speedy after-work dinner, get the chicken marinating before you leave the house in the morning. Fragrant jasmine rice rounds out a simple menu—freeze the leftover coconut milk in an ice cube tray to use in a future curry supper. Add a salad of thinly sliced cucumbers or a quick Napa cabbage slaw.


  1. Mix soy, honey, sherry, sesame and peanut oils, ginger, and garlic in medium bowl. Place chicken in marinade; cover and refrigerate for 1 to 2 hours.

  2. Heat oven to 400°F. Remove chicken from marinade (discard). Arrange in greased baking dish; sprinkle with sesame seeds. Roast 15 minutes or until no longer pink in center. Cook to internal temp of 165°F. Meanwhile, mix rice, coconut milk, water, salt, and coconut in medium saucepan. Bring to a boil; reduce heat to low, cover, and simmer 18 to 20 minutes or until all liquid is absorbed.

  3. Serve chicken with rice, garnished with basil or cilantro.


Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts (bake time will be about 5 minutes longer).

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.