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Thai Chicken Breasts
RECIPE BY: MarieAlice
This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.
Posted on: Jan 12, 2005
Ingredients
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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Featured Reviews for This Recipe
From: chinasmom2000
On May 12, 2008
What a great recipe!! I didn't add the crushed pepper ('cause I'm a wimp) or fish sauce (didn't have any), used snow peas (more than a cup), and it was still just lovely. I cut back on the brown sugar a bit and served it with jasmine rice. I'll definitely be making this one again - quick, easy, and, oh, so tasty!!
From: Jill4man
On May 10, 2008
This was really tasty!! The only reason I'm giving 4 instead of 5 stars is because I thought the flavors had a more Asian/Chinese flavor than Thai...other than that, they were great!
From: - Carla -
On Feb 20, 2005
-=Public Service Announcement=- If you come across this recipe - MAKE IT! MarieAlice - 5 stars are not enough! It is the perfect blend of sweet and sour. Impressive to serve and easy to prepare. I made the recipe with chicken breasts and served it over Pandan rice. The only replacement I made was with the white wine vinegar - I substituted that with my own homemade Ginger Vinegar. There is not much more I can say about this recipe except that is was just delicious and will become a standard dish made in our kitchen.
From: trishypie
On Dec 24, 2006
Wow, this was delicious. We'd give this 10 stars if we could! DH and I loved the combination of flavours. We used chicken thighs and served it with Japanese rice, green onions and sesame seeds instead of the snap peas. Next time I will double the sauce so that there's extra! Thanks for posting!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (228g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup white wine vinegar |
||
| Calories 381 | ||
| Calories from Fat 76 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.5g | 13% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 1210mg | 50% | |
| Potassium 533mg | 15% | |
| Total Carbohydrate 44.3g | 14% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 27.5g | ||
| Protein 31.8g | 63% | |
| Vitamin A 250mcg | 5% | |
| Vitamin B6 0.8mg | 39% | |
| Vitamin B12 0.5mcg | 7% | |
| Vitamin C 5mg | 9% | |
| Vitamin E 1mcg | 3% | |
| Calcium 64mg | 6% | |
| Iron 2mg | 15% | |
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