Grilled Asian Chicken

By lorik

Ingredients

• 3 Tbsp. brown sugar, divided
• 2 Tbsp. low-sodium soy sauce, divided
• 1 tsp. peanut oil
• 1/2 tsp. kosher salt
• 4 boneless, skinless chicken breasts (6–8 oz. each)
• 8 oz. dry spaghetti
• 1/2 cup low-sodium chicken broth
• 1/4 cup creamy peanut butter
• 2 Tbsp. rice wine vinegar
• 2 Tbsp. fresh lime juice
• 1 Tbsp. minced fresh ginger
• 1 Tbsp. chili garlic sauce
• 1/2 cup minced fresh cilantro
• 1/4 cup chopped dry-roasted peanuts

Details

Cooking time 25mins
Adapted from cuisineathome.com

Preparation

Step 1

Preheat grill to medium-high.

Brush grill grate with oil. Combine 1 Tbsp. brown sugar, 1 Tbsp. soy sauce, 1 tsp. oil, and 1/2 tsp. salt in a bowl; toss with chicken.

Grill chicken, covered, until cooked through, 3–4 minutes per side. Remove chicken from grill; tent with foil while preparing other
ingredients.

Cook pasta in a pot of boiling salted water according to package
directions; drain and return to the pot. Meanwhile, heat broth, peanut
butter, remaining 2 Tbsp. brown sugar, vinegar, lime juice, remaining
1 Tbsp. soy sauce, ginger, and chili garlic sauce in a saucepan over
medium, whisking to combine; simmer 1–2 minutes. Off heat, stir in cilantro; season with salt, then pour sauce over pasta and toss to coat.

Top each chicken breast with pasta and garnish with peanuts.

Per serving: 563 calories; 15g total fat; 54g carb; 550mg sodium; 3g fiber; 54g protein