Spicy Peanut Basil Chicken and Asian Green Tea BBQ Wild Rice

March is National Nutrition Month, and what better way to participate, than to start introducing healthful meals in your own kitchen.

Below are two unique, delicious and healthy new “clean eating” recipes from San-J!   Try out a delicious combination of Green Tea and Asian BBQ Sauce in a vegetarian recipe for Asia Wild Rice and a more traditional Spicy Peanut Basil Chicken dish.  San-J offers a variety of gluten-free tamari and sauces to whip up some nutritious culinary delights that the whole family will enjoy!

Spicy Peanut Basil Chicken – Serves 4
Created by: Amie Valpone


  • 1/2 cup San-J Thai Peanut Sauce
  • 1/3 cup olive oil plus additional for brushing
  • 4 large garlic cloves, minced
  • 1/4 tsp. cumin
  • Juice from 1 lime
  • 1/2 tsp. lime zest
  • 1 small sweet onion, sliced into ½ inch pieces
  • 4 fresh basil leaves, finely chopped
  • 1/4 cup fresh marjoram, finely chopped
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground white pepper
  • 1 tsp. dried hot red-pepper flakes
  • 4 skinless, boneless chicken breasts


  • In a large bowl, combine San-J Thai Peanut Sauce, olive oil, garlic, cumin, lime juice, lime zest, onion, basil, marjoram, sea salt, pepper and red-pepper flakes; mix well to combine until mixture resembles a marinade. Transfer marinade to a large sealable bag. Add 4 chicken breasts, seal bag and marinate chicken in the refrigerator for 3 hours. Preheat oven to 450°F.
  • Line a baking dish with foil and brush with olive oil. Remove chicken from bags and place into prepared baking dish. Transfer marinade to a small pot; discard bags. Roast chicken in the oven for 15 minutes, flip breasts and rotate position of baking dish to ensure even baking. Bake for another 20 minutes or until chicken is golden brown and no longer pink inside.
  • Meanwhile, heat marinade over medium heat until boiling; simmer for 25 minutes. Remove chicken from oven; transfer to a serving platter. Discard foil.
  • Remove marinade from heat; drizzle over chicken; serve remaining marinade as a sauce on the side.


Asian Green Tea BBQ Wild Rice – Serves 4
Created by: Amie Valpone


  • 12 ounces fresh cranberries
  • 1 ½ cups brewed green tea, chilled
  • 1 small red onion, finely chopped
  • 1 cup fresh kale, chopped
  • 1 ½ cups wild rice
  • 3 cups apple cider
  • 2 large plum tomatoes, diced
  • 2 celery ribs, cut into 1/4-inch-thick slices
  • 2 Tbsp. olive oil
  • 1 cup soy nuts
  • 1/4 cup San-J Asian BBQ Sauce
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup fresh cilantro, finely chopped


  • Preheat oven to 350°F. Plump the cranberries in brewed green tea for 30 minutes. Drain cranberries and set aside; transfer liquid to a large pot over medium heat. Add onions; cook until translucent. Add kale, cook for another 4 minutes.
  • In a large sauce pot, bring the wild rice and apple cider to a boil. Transfer mixture to a deep baking dish. Add onion mixture; mix well to combine. Bake in the oven for 1 hour 30 minutes or until the rice absorbs all liquid. Remove from oven.
  • In a large serving bowl, gently toss cooked wild rice with cranberries. Add plum tomatoes, celery, olive oil, soy nuts, San-J Asian BBQ Sauce and pepper. Garnish with cilantro.

For more healthy, unique recipe ideas, visit San-J.com> San-J products are available nationwide at Whole Foods Market or your local natural food store.




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