1 cup plus 3 Tablespoons Lawry's Thai Ginger Marinade with Lime Juice, divided
4 boneless, skinless chicken breasts (about 1 pound)
2 Tablespoons chunky peanut butter
2 teaspoons brown sugar
1 teaspoon soy sauce
6 ounces Asian or linguine noodles, cooked
1/4 cup fresh cilantro, chopped
1/4 pound (1 cup) pea pods
1 can (5 ounces) sliced water chestnuts, drained
1/4 cup dry, unsalted peanuts

In large Ziploc bag, place 1 cup Thai ginger marinade and chicken. Seal bag. Marinate in refrigerator for at least 30 minutes. Remove chicken from bag, discarding used marinade. Grill chicken thoroughly until done, about 8 to 10 minutes each side. Cool chicken slightly and thinly slice. In a large bowl, stir together peanut butter, soy sauce and sugar. Toss together with chicken and remaining ingredients. Serve warm.

Makes 4 to 5 servings.