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Thai Chicken Breasts
Time: 35 mins
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)
Directions
- 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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