Ingredients
| 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) |
Preparation
| 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. |
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