Thai Chicken Breasts Recipe

Name: Thai Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Thai Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken Breasts

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