Thai Chicken Breasts

"This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice."
photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by MarieRynr photo by MarieRynr
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
Ready In:




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

Questions & Replies

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  1. rgarcia0618
    If I am gluten free can I use another flour as an alternative?


  1. Jog4me
    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".
  2. LatinaAtHeart
    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. :)
  3. tacobarlass
    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!
  4. KLBoyle
    Oh man! This is absolutely awesome! Definitely deserving of more than 5 stars. I doubled the sauce so there was plenty to pour over the rice. I can't say enough how insanely delicious this is. This is definitely going into my regular rotation. Thanks for posting!
  5. Kim S.
    This was so good. I was a little leary of all that ginger, but I did use the full amount. I only used 3 cloves of garlic, I also cut back the oil and reduced the sugar/vinegar to 1/3 cup. It was SO, SO, SO good. Really cut the chicken boredom....


  1. DanielNasha H.
    Doubled the sauce ingredients and tripled the red pepper. I also cooked the chicken with the sauce! Awesome!
  2. petipri1
    I liked it, but it was a bit too salty, which was probably my fault for using white cooking wine instead of vinegar, the latter was probably a better option to mitigate the soy sauce. I cut the chicken into bites and added it back to the pan once the sauce thickened a bit, after that I kept cooking till the sauce thickened completely.
  3. 40crook
    Great flavor! Used 3 chicken breasts cut into bite-sized pieces, rice vinegar, and green onions in place of the snap peas. A little sweater than I would have liked, so next time I think I'll decrease the brown sugar and add a little more rice vinegar (and maybe some sesame oil). Different flavor and delicious!
  4. Vicki in CT
    LOVED this! I used rice wine vinegar in place of white and also added siracha sauce for a little heat. I made stir fried veggies as a side and when they were done I stirred in some of this amazing sauce. Made it to my book #269572
  5. cooking_neko83
    Absolutely amazing! Definitely make this dish with fresh ginger, not ground ginger! The aroma when you grate the ginger is so invigorating yet not overpowering. Altered the recipe a bit: I chose to mix all the ingredients as a marinade for the chicken, let it sit in a gallon bag for about 10-15 mins, and then added it all to a skillet. Used fish sauce (patis) and replaced the white wine vinegar with rice wine vinegar. Also added a few drops of sesame seed oil to the mixture as it adds a nice slight smoky flavor. This is so delicious and easy to throw together for dinner!



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