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Thai Peanut Chicken with Wild Rice & Corn


Special Diet



Main Course

Main Ingredient



Cookouts, Entertaining


  • 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


  • Heat grill to medium-high. Cook rice according to package directions.
  • 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 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.

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