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Thai Blueberry Coconut Milk Chicken

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Prep Time2 hr 40 min
Cook Time20 min
Serves6

Level up your typical chicken entrée with this Thai Blueberry Coconut Milk Chicken recipe! Served with rice noodles, kale & carrots with Thai peanut dressing and raspberry Thai sauce, this is a hearty and flavorful meal that will leave you satisfied every time.

INGREDIENTS

    For the Rice Noodles, Kale & Carrots with Thai Peanut Dressing:

  • 14 oz Thai stir-fry rice noodles dry
  • 1½ cup kale, shredded
  • 1½ cup carrots, shredded
  • 1½ cup California Giant strawberries, sliced
  • ¾ cup Thai peanut dressing

    • For the Thai Peanut Dressing:

  • ¼ cup peanut butter, smooth
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons lime juice, fresh squeezed
  • 1 tablespoons fresh ginger, minced
  • 2 cloves garlic, minced
  • ¼ teaspoons red pepper flakes
  • 1 teaspoons salt
  • ½ teaspoon black pepper

    • For the Raspberry Thai Sauce:

  • ¼ cup yogurt, natural
  • ¾ cup coconut milk
  • 1 ½ oz peanuts, dry roasted
  • 2 tablespoons ground coriander
  • 2 tablespoons olive oil
  • ½ oz Anaheim pepper
  • ½ cup California Giant raspberries
  • 12 each California Giant raspberries, rough chopped (to garnish)

    • For the Thai Blueberry Coconut Milk Chicken:

  • Thai Blueberry Coconut Milk Chicken Marinade:
  • 13.5 oz coconut milk
  • 2 cloves garlic, finely minced
  • 2 cup California Giant blueberries
  • 1 tablespoon brown sugar
  • 1½ teaspoon Kosher salt
  • 1 tablespoon fresh ginger, finely grated
  • 2 teaspoons turmeric, ground
  • 1 teaspoon cumin, ground
  • ½ teaspoon coriander, ground
  • ¼ cup Fresh cilantro, chopped
  • 6 each chicken breast, 6-8 oz each

    • For the Assembly Plate:

  • Thai Blueberry Coconut Milk Chicken:
  • 1 each grilled chicken breast, sliced
  • Rice Noodles, Kale, Carrots with Thai Peanut Sauce:
  • 1 teaspoon olive oil
  • ½ cup rice noodles cooked
  • ¼ cup kale, shredded
  • ¼ cup carrots, shredded
  • 2 tablespoons Thai peanut dressing
  • ¼ cup California Giant strawberries, sliced
  • Raspberry Thai Sauce:
  • 2 tablespoons Raspberry Thai Sauce
  • 2 each California Giant raspberries, chopped for garnish

DIRECTIONS

  • For the Rice Noodles, Kale & Carrots with Thai Peanut Dressing:

      • Bring 10 cups of water to boil in pot. Add noodles and cook for about 6-8 minutes until tender and firm. Rinse with cold water and drain. Set aside until serve time.
      • Cut kale leaves into ¼" pieces (shredded). If you didn't purchase pre-shredded carrots, peel carrots and slice them into very thin sticks no longer then 2".

  • For the Thai Peanut Dressing:

    In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic and red pepper flakes. Season to taste with salt and pepper.

  • For the Raspberry Thai Sauce:

      • Mix the natural yogurt and coconut milk.
      • Mince the Anaheim pepper.
      • Add to the yogurt and coconut milk mixture olive oil, coriander, Anaheim pepper, peanuts and raspberries and mix. With immersion blender, blend until creamy smooth.

  • For the Thai Blueberry Coconut Milk Chicken:

      • In a medium bowl, whisk together the coconut milk, garlic, brown sugar, salt, ginger, turmeric, cumin, coriander and cilantro.
      • Place the chicken breast in a gallon-size Ziploc bag and pour in the marinade. Seal the bag and shake bag until the marinade coats the chicken evenly. Refrigerate for 2 hours.
      • Preheat a grill to medium-high.
      • Remove the chicken from the marinade, letting the excess marinade drip back into the bag.
      • Grill the chicken until cooked through and it reaches 165 degrees. (Time will depend on thickness of chicken - about 5-6 minutes per side)
      • Let the chicken breast rest for a few minutes before slicing.

  • For the Assembly Plate:

      • Heat olive oil in a hot sauté pan, then place kale and carrots in and cook for 1 minute. Add rice noodles and Thai Peanut Dressing and mix together and cook for 2 minutes. Mix sliced strawberries in.
      • Place the rice noodle mixture on serving plate and then place sliced chicken breast on top of the rice noodle mixture. Put 2 tablespoons of Raspberry Thai Sauce in a dish on the side and garnish with 2 chopped raspberries on top of sauce.

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