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    You are in: Home / Recipes / Thai Chicken Breasts Recipe
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    Thai Chicken Breasts

    Thai Chicken Breasts. Photo by MarieRynr

    1/16 Photos of Thai Chicken Breasts

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    MarieRynr's Note:

    This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.

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    Units: US | Metric


    1. 1
      combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
    2. 2
      Mix flour with salt and pepper to taste and dredge chicken pieces in this.
    3. 3
      Heat the olive oil in a large skillet.
    4. 4
      Saute the chicken until browned on both sides and cooked through.
    5. 5
      Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
    6. 6
      Add the ginger-garlic mixture to the skillet and saute until lightly browned.
    7. 7
      Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
    8. 8
      Bring the mixture to a boil.
    9. 9
      Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
    10. 10
      Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
    11. 11
      Trim and shred the sugar snap peas diagonally.
    12. 12
      Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

    Ratings & Reviews:

    • on April 03, 2011


      Delicious! My husband even commented the next day how good it was. I used ground ginger (1 tsp) because I didn't have fresh. I doubled the sauce as suggested by many. My company thought they would cut the chicken breasts into bite sauce pieces so more of the chicken would be in sauce! Thank you again for a "keeper".

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    • on December 12, 2010


      I am ALWAYS looking for ways to add flavor to chicken breasts as I get bored with chicken. This was awesome, easy, and I always have the ingredients on hand! When I made this I halved the sugar - next time I think I'll try adding more hot pepper flakes to give more spice to the sweeter flavor. I will use this recipe regularly. :)

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    • on January 28, 2013


      This was very easy and delicious! I used skinless bone-in thighs, browned them, topped with the sauce and finished in the oven. the last ten minutes of cooking time I sprinkled scallions on top. I used 1 tsp ground ginger because I didn't have fresh and I used jarred garlic. I would definitely try to use fresh of both ingredients next time. I also would add more red pepper flakes, there was no heat for me. Everyone raved about it. Thanks for a great recipe!

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    Read All Reviews (180)


    Nutritional Facts for Thai Chicken Breasts

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 387.1
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 1.6 g
    Cholesterol 75.5 mg
    Sodium 1269.6 mg
    Total Carbohydrate 44.4 g
    Dietary Fiber 1.7 g
    Sugars 27.6 g
    Protein 29.5 g

    The following items or measurements are not included:

    white wine vinegar

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