Thai Chicken Breasts

niedziela, 26 stycznia 2014

Thai Chicken Breasts

Time: 35 mins


  • 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)


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

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