Grilled Vietnamese Chicken Breasts

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From bhg.com recipe newsletter.

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Steps

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Rinse chicken.

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Pat dry.

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Combine sesame oil and crushed red pepper.

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Brush over chicken.

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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.

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Meanwhile , for sauce , in a small saucepan , stir together sugar , peanut butter , soy sauce , oil , garlic , and 2 tablespoons water.

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Heat on grill rack until sugar is dissolved , stirring frequently.

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For the last 1 minute of grilling , place split rolls on the grill rack to toast.

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To serve , place cooked chicken breasts on bottom halves of rolls.

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Spoon on sauce and top with radish sprouts , broccoli , peanuts , and roll tops.

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Makes 4 servings.

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Ingredients

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boneless skinless chicken breast halves, toasted sesame oil, crushed red pepper flakes, sugar, peanut butter, soy sauce, cooking oil, garlic clove, french rolls, radish sprouts, broccoli slaw mix, peanuts