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| 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% | |
Thai Chicken Breasts
By: MarieAlice
Jan 12, 2005
This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.
SERVES 4
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 anchovy paste (optional)
- 1 cup sugar snap pea (mangetout)
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: MrsWhite
On Oct 10, 2009
Absolutely delicious! I took other reviewers' suggestions and substituted green onions, sliced diagonally, for the sugar snap peas. I served these over jasmine rice with a side of edamame. I'll be making this dish regularly from now on.
From: cindyboz
On Oct 1, 2009
I cut the brown sugar to a tablespoon! I'm a diabetic and don't do alot of sugar. The kids loved it! I also used the Smartbalance oil and cut the flour! I added in Broccoli. I added 1/4 cup of rice wine vinegar. Because I had cut the sugar, tasted great so i did not add any more!
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!
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