Thai Peanut Chicken with Wild Rice & Corn

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  • 1 cup uncooked wild rice
  • 4 Tbsp. San-J Thai Peanut Sauce
  • 1/4 cup fresh lemon juice
  • 4 Tbsp. finely chopped fresh cilantro
  • 2 garlic cloves, minced
  • 1/2 tsp. sea salt, divided
  • 1/2 tsp. pepper, divided
  • 2 (6 oz. each) boneless, skinless chicken breasts
  • 2 Tbsp. olive oil, divided
  • 4 ears corn, shucked
  • 4 cups finely chopped fresh kale
  • 1 large, ripe avocado, diced
  • 2 Tbsp. sesame seeds


Servings: 4

Heat grill to medium-high. Cook rice according to package directions. Drain and set aside.

Whisk San-J Thai Peanut Sauce, lemon juice, cilantro, garlic, 1/4 tsp. sea salt, 1/4 tsp. pepper in medium bowl. Add chicken breasts one at a time and coat each breast with peanut sauce mixture; set aside.

Rub ears of corn with 1 Tbsp. olive oil; season with 1/4 tsp. sea salt and 1/4 tsp. pepper

When the grill is hot, use remaining 1 Tbsp. olive oil to coat the grill grates.

Grill the corn and chicken, covered, turning occasionally, until the corn is tender, (approximately 5-7 minutes) and chicken is no longer pink inside (approximately 10 minutes).

Remove corn and chicken from the grill. Cut kernels off the cobs and slice the chicken into 1/2 inch strips.

In a large serving bowl, combine cooked wild rice, chicken, corn, kale, avocado and sesame seeds; gently toss to combine.

Serve warm or chilled. Refrigerate until ready to serve.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Thai Peanut Sauce

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