THAI PEANUT CHICKEN AND VEGETABLES
2 sheets Reynolds Wrap Release Non-Stick Grill Foil
1 pound boneless, skinless chicken breast tenders
1/4 cup Thai peanut sauce*
1 1/2 cups snow peas
1 cup peeled baby carrots, cut in half lengthwise
1 medium red bell pepper, cut in strips
1 medium onion, cut in eighths
1 tablespoon vegetable oil
1 teaspoon garlic salt
Hot cooked rice
1/3 cup chopped peanuts
Heat grill to medium-high (400 to 450 degrees F).
Combine chicken tenders and Thai peanut sauce. Combine vegetables, oil and garlic salt. Drain vegetables; discard sauce.
Place Reynolds Wrap Release Non-Stick Grill Foil sheets on grill rack with non-stick side (as read on foil) facing up toward food. Arrange chicken on 1 foil sheet and vegetables on 2nd foil sheet.
Grill uncovered 7 to 8 minutes, turning chicken once and stirring vegetables frequently, until chicken is done and vegetables are crisp-tender.
Remove chicken and vegetables from foil sheets; allow remaining juices to cool before handling foil. Serve over rice topped with chopped peanuts and additional Thai peanut sauce.
*TO MAKE YOUR OWN THAI PEANUT SAUCE:
Combine 2/3 cup thick teriyaki sauce, 1/4 cup creamy peanut butter and 1/4 teaspoon crushed red pepper flakes.
Servings: 4
Source: Reynolds Kitchens
2 sheets Reynolds Wrap Release Non-Stick Grill Foil
1 pound boneless, skinless chicken breast tenders
1/4 cup Thai peanut sauce*
1 1/2 cups snow peas
1 cup peeled baby carrots, cut in half lengthwise
1 medium red bell pepper, cut in strips
1 medium onion, cut in eighths
1 tablespoon vegetable oil
1 teaspoon garlic salt
Hot cooked rice
1/3 cup chopped peanuts
Heat grill to medium-high (400 to 450 degrees F).
Combine chicken tenders and Thai peanut sauce. Combine vegetables, oil and garlic salt. Drain vegetables; discard sauce.
Place Reynolds Wrap Release Non-Stick Grill Foil sheets on grill rack with non-stick side (as read on foil) facing up toward food. Arrange chicken on 1 foil sheet and vegetables on 2nd foil sheet.
Grill uncovered 7 to 8 minutes, turning chicken once and stirring vegetables frequently, until chicken is done and vegetables are crisp-tender.
Remove chicken and vegetables from foil sheets; allow remaining juices to cool before handling foil. Serve over rice topped with chopped peanuts and additional Thai peanut sauce.
*TO MAKE YOUR OWN THAI PEANUT SAUCE:
Combine 2/3 cup thick teriyaki sauce, 1/4 cup creamy peanut butter and 1/4 teaspoon crushed red pepper flakes.
Servings: 4
Source: Reynolds Kitchens
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