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Succulent Thai-Style Chicken Breast Recipe

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Ingredients

Adjust Servings:
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)

Nutritional information

387.1
Calories
91 g
Calories From Fat
10.1 g
Total Fat
1.7 g
Saturated Fat
75.5 mg
Cholesterol
1269.7 mg
Sodium
44.5 g
Carbs
1.7 g
Dietary Fiber
27.7 g
Sugars
29.6 g
Protein
226g
Serving Size

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Succulent Thai-Style Chicken Breast Recipe

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    Very good. I took advice from other reviewers and cut up the chicken breast into bite-sized pieces and doubled the sauce. Also, I find that chicken breast can get dry and tough when fried, so I changed the cooking procedure to this recipe by first sauteing the chicken pieces and then adding the remaining ingredients directly into the frying pan with the chicken still in the pan. I boiled down the sauce and stirred the chicken in the sauce frequently. That worked out well, as the chicken pieces absorbed some of the sauce and were fork-tender when done. My kids and husband asked me to make this recipe again. There is something missing to this sauce, though--maybe pineapple or orange juice? I'll be making this again and will find out. I served this meal with white rice and black beans (the Goya recipe on the back of the Goya black beans can; it's the best black bean recipe). I will use this recipe often! *UPDATE: I've made this recipe many more times. I omit the vinegar and use 1/4 cup of orange juice instead. We think it's better that way. I also double the soy sauce from the 4 Tbsps. listed to 8. After cooking the cut-up chicken, I let all ingredients simmer in the pot until the sauce reduces around the chicken. Delicious.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Thai Chicken Breasts, This recipe actually calls for Breasts, but used thighs and they were moist and lucious! Goes well with steamed Basamati Rice , Very good I took advice from other reviewers and cut up the chicken breast into bite-sized pieces and doubled the sauce Also, I find that chicken breast can get dry and tough when fried, so I changed the cooking procedure to this recipe by first sauteing the chicken pieces and then adding the remaining ingredients directly into the frying pan with the chicken still in the pan I boiled down the sauce and stirred the chicken in the sauce frequently That worked out well, as the chicken pieces absorbed some of the sauce and were fork-tender when done My kids and husband asked me to make this recipe again There is something missing to this sauce, though–maybe pineapple or orange juice? I’ll be making this again and will find out I served this meal with white rice and black beans (the Goya recipe on the back of the Goya black beans can; it’s the best black bean recipe) I will use this recipe often! *UPDATE: I’ve made this recipe many more times I omit the vinegar and use 1/4 cup of orange juice instead We think it’s better that way I also double the soy sauce from the 4 Tbsps listed to 8 After cooking the cut-up chicken, I let all ingredients simmer in the pot until the sauce reduces around the chicken Delicious , whoa Too much ginger Back it down to 1 tbs and we’re good


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    Steps

    1
    Done

    Combine the Gingerrot, Garlic and Red Pepper Flakes in a Cup and Set Aside.

    2
    Done

    Mix Flour With Salt and Pepper to Taste and Dredge Chicken Pieces in This.

    3
    Done

    Heat the Olive Oil in a Large Skillet.

    4
    Done

    Saute the Chicken Until Browned on Both Sides and Cooked Through.

    5
    Done

    Remove the Chicken and Put in a Warm Dish, Set Aside in Low Oven to Keep Warm.

    6
    Done

    Add the Ginger-Garlic Mixture to the Skillet and Saute Until Lightly Browned.

    7
    Done

    Add the Soy Sauce, Brown Sugar, Vinegar and Fish Sauce (if Using).

    8
    Done

    Bring the Mixture to a Boil.

    9
    Done

    Reduce the Heat and Simmer, Stirring Frequently, Until the Sauce Reduces and Thickens.

    10
    Done

    Pour the Sauce Over the Chicken Pieces in the Warm Serving Dish and Keep Warm Until Ready to Serve.

    11
    Done

    Trim and Shred the Sugar Snap Peas Diagonally.

    12
    Done

    Just Prior to Serving Sprinkle the Top of the Chicken With the Shredded Snap Peas.

    Avatar Of Michael Nguyen

    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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