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Grilled Vietnamese Chicken Breasts

From the kitchen of Better Homes & Gardens.


  • 4 medium skinless, boneless chicken breast halves (about 1 pound total)
  • 2 teaspoons toasted sesame oil
  • ½ 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
  • ¼ cup radish sprouts
  • ½ cup packaged shredded broccoli (broccoli slaw mix)
  • ¼ 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. Cook on medium-low 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.

Nutritional Information
Nutritional facts per serving
calories: 360, total fat: 14g, saturated fat: 3g, cholesterol: 59mg, sodium: 852mg, carbohydrate: 29g, fiber: 1g, protein: 28g, vitamin A: 3%, vitamin C: 14%, calcium: 4%, iron: 14%

Published by kath on