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Recipe: Thai Peanut Chicken and Vegetables

Main Dishes - Chicken, Poultry
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
MsgID: 37731
Shared by: Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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