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Thai Peanut Chicken with Wild Rice & Corn
- 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.
Check out more Thai Peanut sauce main course recipes.