Thai Blueberry Coconut Milk Chicken

Name: Thai Blueberry Coconut Milk Chicken
Prep time: 2 h 40 min
Cook time: 20 min
Yield: 6
Ingredients: 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; 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; 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); 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

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.