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Thai Chicken Breasts

Thai Chicken Breasts

Monday, 14 July 2014 08:25:55 Europe/London


Servings: 4

  • 2 1/2 tablespoons grated fresh ginger root
  • 2 tablespoons chopped garlic
  • 1/8 teaspoon crushed red pepper flakes
  • 4 Tom Hixson chicken breasts, pounded thin
  • 1/2 cup of 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 cup sugar snap pea (mangetout)


  1. Mix together the ginger root, 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 frying pan.
  4. Sauté the chicken until browned on both sides and cooked through.
  5. Remove the chicken and put in a warm dish, set aside in a low oven to keep warm.
  6. Add the ginger-garlic mixture to the frying pan and sauté until lightly browned.
  7. Add the soy sauce, brown sugar and white wine vinegar.
  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.
Posted in Foodie News By

george hixson

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