Grilled Vietnamese Chicken Breasts

Grilled Vietnamese Chicken Breasts

FROM: Marcus





Grilled and tasty chicken made the Vietnamese way....


4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper
2 tablespoons sugar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon cooking oil
1 clove garlic, minced
4 French-style rolls, split
1/4 cup radish sprouts
1/2 cup packaged shredded broccoli (broccoli slaw mix)
1/4 cup chopped peanuts (optional)


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.


Check Them Off Check each Item!
select item4 medium skinless, boneless chicken breast halves
select itemsesame oil
select itemcrushed red pepper
select itemsugar
select itempeanut butter
select itemsoy sauce
select itemcooking oil
select itemclove garlic
select item4 French-style rolls
select itemradish sprouts
select item1/2 cup packaged shredded broccoli (broccoli slaw mix)
select item1/4 cup chopped peanuts (optional)

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