• 2 cups cooked rice
• 1/3 cup green onions, chopped
• 1/2 cup sweet red pepper, chopped
• 1  jalapeno pepper, minced
• snow peas, cut in half
• 1 small can of water chestnuts, chopped (optional – I always add)
• other veggies of your choice such as celery, bean sprouts or bamboo shoots
• fresh basil, minced (to taste)
• 1 lb. chicken tenderloins
• Thai peanut sauce

Marinade:

• 1 tbsp. low sodium soy sauce
• 1 cup low sodium chicken broth
• 1 tbsp. brown sugar
• 1 tsp. peanut oil
• 1/2 tsp. kosher salt

Marinate the 1 lb. chicken tenderloins in the above marinade for 4 hours or so; pat dry and add a little of the peanut butter sauce below and marinate for about 1 hour.

Thai Peanut Butter Sauce (see comment at end of recipe):

• 1/2 cup low sodium chicken broth (add more if needed)
• 1/2 cup creamy peanut butter
• 2 tbsp. brown sugar
• 2 tbsp. rice vinegar
• 2 tbsp. fresh lime juice
• 1 tbsp. low sodium soy sauce
• 1 tbsp. fresh ginger, minced (or use a few dashes of the powdered form)
• 1 tbsp. Thai Style Chile Sauce (or more to taste)

Combine all of the ingredients and bring to a simmer and cook for a few minutes, as it thickens; set aside.

Make the rice and then place in a large bowl.   I used my Kitchen Gadgets – Breville the Risotto Plus.

Prepare all of the vegetables and add to the rice.  Stir in 1/2 cup or so of peanut sauce and mix well.  Place on top of a big piece of heavy duty foil and fold up around the vegetable/rice mixture; seal well.

Dab the chicken with scott towels to remove the excess marinade; brush lightly with oil.  Place the vegetable/rice mixture on the back of the preheated grill.   Add the chicken tenderloins and grill about 10 minutes per side depending on the thickness of the chicken.