Thai Chicken Breasts

Recipe by MarieRynr
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.

RECIPE MADE WITH LOVE BY

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