Thai Chicken Breasts

Steps on how to prepare a Thai Chicken Breasts recipe

Time

35 minutes

Servings

1

Calories

387.1

    Ingredients

  • 2 1/2 tablespoons grated fresh gingerroot
  • 2 tablespoons chopped garlic
  • 1/8 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breasts, pounded thin
  • 1/2 cup flour
  • salt and pepper, to season flour,to taste
  • 2 tablespoons olive oil
  • 4 tablespoons soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup white wine vinegar
  • 1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional)
  • 1 cup sugar snap pea (mangetout)

    How to make it

  1. 1. STEP

    combine the gingerrot, garlic and red pepper flakes in a cup and set aside.

  2. 2. STEP

    Mix flour with salt and pepper to taste and dredge chicken pieces in this.

  3. 3. STEP

    Heat the olive oil in a large skillet.

  4. 4. STEP

    Saute the chicken until browned on both sides and cooked through.

  5. 5. STEP

    Remove the chicken and put in a warm dish, set aside in low oven to keep warm.

  6. 6. STEP

    Add the ginger-garlic mixture to the skillet and saute until lightly browned.

  7. 7. STEP

    Add the soy sauce, brown sugar, vinegar and fish sauce (if using).

  8. 8. STEP

    Bring the mixture to a boil.

  9. 9. STEP

    Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.

  10. 10. STEP

    Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.

  11. 11. STEP

    Trim and shred the sugar snap peas diagonally.

  12. 12. STEP

    Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

    Ingredients

  • 2 1/2 tablespoons grated fresh gingerroot
  • 2 tablespoons chopped garlic
  • 1/8 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breasts, pounded thin
  • 1/2 cup flour
  • salt and pepper, to season flour,to taste
  • 2 tablespoons olive oil
  • 4 tablespoons soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup white wine vinegar
  • 1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional)
  • 1 cup sugar snap pea (mangetout)

    Tags

    CHICKEN THIGH & LEG

    CHICKEN

    POULTRY

    MEAT

    < 60 MINS

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