Grilled Vietnamese Chicken Breasts
Spicy-sweet peanut sauce and crisp broccoli slaw lend Asian flavors to this grilled chicken breast sandwich recipe that goes from grill to table in 15 minutes.
Prep Time:
15 mins
Total Time:
27 mins
Servings:
4 servings
Ingredients
-
4 medium skinless, boneless chicken breast halves (about 1 pound total)
-
2 teaspoons toasted sesame oil
-
1/2 teaspoon crushed red pepper
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2 tablespoons sugar
-
2 tablespoons peanut butter
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2 tablespoons soy sauce
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1 tablespoon cooking oil
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1 clove garlic, minced
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4 French-style rolls, split
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1/4 cup radish sprouts
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1/2 cup packaged shredded broccoli (broccoli slaw mix)
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1/4 cup chopped peanuts (optional)
Directions
1.
Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.
2.
Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.
3.
Meanwhile, for sauce, in a small saucepan,* stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.
4.
To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops. Makes 4 servings.
Note
The heat from the grill will blacken the outside of the saucepan, so use an old one or a small cast-iron skillet.
Nutrition information
Calories 360, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 59 mg, Sodium 852 mg, Carbohydrate 29 g, Fiber 1 g, Protein 28 g. Daily Values: Vitamin A 3%, Vitamin C 14%, Calcium 4%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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