Thai Breaded Chicken Filets Recipes

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THAI CHICKEN BREASTS



Thai Chicken Breasts image

This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.

Provided by MarieRynr

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

  • combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
  • Mix flour with salt and pepper to taste and dredge chicken pieces in this.
  • Heat the olive oil in a large skillet.
  • Saute the chicken until browned on both sides and cooked through.
  • Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
  • Add the ginger-garlic mixture to the skillet and saute until lightly browned.
  • Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
  • Bring the mixture to a boil.
  • Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
  • Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
  • Trim and shred the sugar snap peas diagonally.
  • Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

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