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Sliced Chicken Breasts In A Thai Sauce

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Ingredients

Adjust Servings:

	6 chicken breasts, skinless, deboned
	1/2 cup flour, for dredging
	salt and coarse black pepper
	oil (for frying)

	1 red bell pepper, deseeded and sliced into thin strips
	1 yellow bell pepper, deseeded and sliced into thin strips (you can use green too)
	1 tablespoon fresh ginger, grated
	2 garlic cloves, peeled and chopped
	4 spring onions, sliced up
	4 tablespoons thai sweet chili sauce (a good brand)

Nutritional information

638.3

Calories

246 g

Calories From Fat

27.4 g

Total Fat

7.8 g

Saturated Fat

185.6 mg

Cholesterol

494.2 mg

Sodium

29.2 g

Carbs

3.9 g

Dietary Fiber

4.6 g

Sugars

64.7 g

Protein

229g

Serving Size

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Sliced Chicken Breasts In A Thai Sauce

Name: Sliced Chicken Breasts In A Thai Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3-6
Cuisine: American
Ingredients: : 6; : 1/2; : 1; : 1; : 1; : 2; : 4; : 4

Features:

Cuisine:

American

An great quick and easy recipe! used my usual brand of sweet Thai chili sauce and served this with black sticky rice. Perfect dinner for us. Thanks for sharing!
Made for the Cook-A-Thon in honor of Zurie's DH.

55 min
Serves 3
Easy

Ingredients

Directions

Sliced Chicken Breasts in a Thai Sauce, Easy and quick, and also fresh and healthy! In this house each diner will get 2 chicken breasts, so the recipe serves 3 people — but if you have smallies also sharing, 1 breast each will be enough for them, so my 3 – 6 portions take that into account , An great quick and easy recipe! used my usual brand of sweet Thai chili sauce and served this with black sticky rice Perfect dinner for us Thanks for sharing!
Made for the Cook-A-Thon in honor of Zurie’s DH , * * * MADE FOR COOKATHON IN HONOR OF ZURIES DH JANUARY 2014 * * *
This dish came together so quickly! We loved it! used a Sambel Oelek for the chili garlic sauce One I have used in the past, and it was just right The sweetness of the peppers in this mellows out the heat for me Which is perfect I served it over jasmine rice which has a little sweetness to it also My only alteration to the recipe was, used only 2 good sized chicken breasts We had enough for 2 of us tonight, and I have some for me and a friend to have for lunch tomorrow at work Thank you Zurie for this wonderful dish

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Steps

1 Done	Flatten the Breasts Gently With a Meat Mallet. Dredge Lightly in the Flour, and Cut Into Strips.
2 Done	Heat a Good Layer of Oil in a Pan. Fry the Strips, Stirring, Until Done. Use Quite a High Heat: They Will Cook Quickly. Drain on Kitchen Paper, and Keep Warm.
3 Done	Fry the Sweet Pepper Strips in the Same Pan, Stirring. You Might Have to Add More Oil. Fry Briefly, So That They Are Still Crisp.
4 Done	Then Add the Ginger, Garlic and Spring Onion, and Stir Through For a Minute or So.
5 Done	Remove from Heat, and Stir in the Thai Sweet Chilli Sauce.
6 Done	Put the Chicken Strips in a Serving Bowl, and Spoon Over the Peppers and Sauce.
7 Done	Nice-Looking If Served on Top of a Mound of Jasmine Rice, or -- Healthier -- Brown Basmati. Nice Sides Are Al Dente Thin Baby Green Beans and a Crisp Salad.