Ingredients
-
2 1/2
-
2
-
1/8
-
4
-
1/2
-
-
2
-
4
-
1/2
-
1/2
-
1
-
1
-
-
-
Directions
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
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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. |
