Grilled Chicken and Vegetables with Thai Peanut Sauce


WATCHAREE'S Thai peanut sauce
4 chicken breasts, sliced 
2 bell peppers, de-seeded and sliced 

1 zucchini, sliced 

1 yellow squash, sliced

1 cup cauliflower florets
Oil for coating vegetables  

Salt & pepper to taste

Ground peanuts (optional)

Heat grill pan over medium-high heat.  Season chicken on both sides with salt and pepper. Cook chicken breasts on each side for 5 minutes.  Set aside.


Spray or brush the vegetables with the oil to coat lightly.   Sprinkle the vegetables with salt and pepper.  With same grill pan on medium-high heat, grill vegetables until tender and lightly charred.   Set aside.


Heat WATCHAREE’S Thai peanut sauce in sauce pan or in microwave for 1-2 minutes.  Serve grilled chicken and vegetables with peanut sauce and jasmine rice.   Sprinkle ground peanuts on chicken and rice (optional).




Serves 4